This truffle pasta sauce is a simple gourmet dish anyone can cook. Made with black truffles, cream, and parmesan cheese, this luxurious truffle alfredo sauce will turn your favorite pasta into a restaurant-worthy meal!
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Easy pasta sauce with truffle
The thick, creamy truffle pasta sauce coats pasta so perfectly. Getting a bite of truffle with tasty pasta is a dream, and any sauce-grabbing noodles work great. It’s the type of recipe you’ll want to celebrate special occasions – or just because.
The truffle alfredo sauce is super impressive, easy, and simmers up in less than 20 minutes. It has that wow factor with the simplest ingredients. Just bring truffles, and I bet you will find the rest in your kitchen.
Adding truffle takes alfredo sauce to a whole new level. It’s elegant and almost extravagant, but still has a classic white sauce flavor. Add a side of grilled chicken or roasted vegetables and you have a gourmet meal.
Reasons to love truffle alfredo sauce
- Delicious aroma + texture: Your favorite pasta is cooked in a decadent, creamy white sauce infused with the delicious aroma of truffles in every bite. A true feast for the senses!
- Simple to make: Truffle cream sauce looks and tastes like it’s from a fancy restaurant, but the recipe is actually quite simple. You’ll only need 1 pot, a whisk, and about 20 minutes from start to finish.
- Unforgettable meal: Creamy truffle pasta is perfect for special occasions. Whether you’re celebrating a birthday or holiday or want to enjoy a date night in, it is sure to set the mood.
Pasta with truffle sauce only needs a few simple ingredients, so make sure to choose the best one available. Aside from the truffles, everything else is pretty much pantry staples. To see full measurements, scroll to the recipe card at the bottom of the post.
- Truffle: Black truffles give a special gourmet taste to the sauce. I used a jar of sliced truffle for my truffle cream sauce pasta, which you can purchase on Amazon. You can find more options for cooking with truffles at the very end of the page.
- Parmesan cheese: The best option is to use a parmesan wedge that you grate yourself. Freshly shredded parmesan melts smoother and tastes better than pre-grated.
- Cream: Get the perfect rich flavor and texture with heavy whipping cream. If you would use rather whole milk or half-and-half, it will work, but the sauce will be less creamy.
- Water helps to lighten the sauce. Feel free to substitute chicken broth or vegetable broth for added flavor.
- Cornstarch is needed to thicken and emulsify the sauce.
- Garlic: A small amount of garlic gives the sauce a real lift. Freshly minced garlic works best here, but you could get away with 1/4 teaspoon garlic powder too.
- Salt + pepper: Use these 2 to season your truffle pasta.
How to make pasta truffle sauce
One pan and a whisk are all you need to make this pasta truffle sauce recipe. Read below to see how easy it is to make truffle pasta, and your family will love it! Here is an overview of each step.
Step 1: Prepare truffles
Drain the truffle slices through a small sieve and catch the oil in a bowl. The truffle oil is needed for the sauce, so be sure to save it! Set the truffle slices aside.
Step 2: Combine dry ingredients
Place the cornstarch, minced garlic, salt, and ground black pepper into a saucepan and whisk to combine.
Step 3: Add liquid ingredients
Next, pour the heavy cream, water, and truffle oil into the saucepan.
Step 4: Cook truffle sauce
Stirring constantly, heat over medium-high heat until the mixture comes to a boil. Boil for 30 to 45 seconds. This will activate the cornstarch and thicken the sauce.
Step 5: Stir in cheese and truffles slices
Remove the saucepan from the heat. Stir in the truffle slices and grated parmesan cheese until melted and smooth. If desired, season with more salt or pepper according to your taste. Optionally, set a few truffle slices aside for serving.
Step 6: Adjust consistency (optional)
The sauce thickens quickly. If it seems too thick, you can rewarm it or thin it out with some water or milk.
Step 7: Serve
Add the cooked pasta and toss everything until well combined. Serve right away, garnished with truffles slices, and enjoy!
Tips for the best truffle sauce
I assure you this truffle pasta sauce will become a new favorite of yours. Here are a few simple tips to perfect this dish!
- Use high-quality ingredients: With such a short ingredient list, it’s pretty important to use the best quality you can get your hands on. Especially when it comes to the truffle and parmesan cheese.
- Whisk, don’t stir: Whisking creates a smooth, velvety texture and helps disperse the cornstarch. A wooden spoon or spatula can lead to clumps of undissolved cornstarch.
- Don’t overheat after adding the truffle and parmesan: Don’t cook the sauce after adding the truffle and parmesan. Heat will lessen the delicious truffle flavor and can burn the parmesan.
- Serve right away: Truffle cream pasta sauce is best served right after preparing it. Try cooking your pasta so that it finishes at the same time as the sauce.
What to serve with truffle pasta? You can use this black truffle cream sauce over any pasta you like. We enjoy linguine, penne, and farfalle. The recipe makes enough to cover 4 to 6 servings.
Alternatively, this truffle pasta sauce works great as a condiment for grilled chicken, lobster, and steak, or as a dipping sauce for bread and crostini.
How to store pasta truffle sauce
Allow the truffle cream sauce recipe to fully cool prior to storing. Once the sauce has cooled, pour it into a mason jar or airtight container. Place the sauce in the refrigerator and consume it within 5 days.
Reheating truffle alfredo sauce
When you reheat the truffle alfredo sauce, I suggest doing it in a saucepan on the stovetop. You may add a little water, cream, or milk to thin it out and make it smooth again.
Making truffle sauce ahead of time
Truffle sauce is a great recipe to make ahead and will keep well for several days in the refrigerator. I love preparing a double batch and storing it in an airtight jar for dinners later on.
Can you freeze truffle pasta sauce?
No, I don’t recommend freezing because freezing destabilizes the truffle pasta sauce. Heavy cream doesn’t freeze well and tends to curdle and separate when thawed.
If you still want to go ahead and freeze your truffle alfredo pasta, pour it into a freezer-friendly container and freeze for up to 2 months. Defrost in the refrigerator overnight and reheat on the stove.
- 1 1/2 cups / 350 ml / 12 fl oz heavy cream
- 1/2 cup water / 120 ml / 4 fl oz (can sub for chicken/veggie broth)
- 2 tbsp cornstarch
- 1 garlic clove, finely minced
- 2 cups / 180 g / 6.4 oz grated parmesan cheese
- 1 tsp salt (or more to taste)
- 1/4 tsp ground black pepper (or to taste)
- 1.74 oz / 50 g black truffle slices with oil
- Prepare truffles. Drain the truffle slices through a small sieve and catch the oil in a bowl. The truffle oil is needed for the sauce, so be sure to save it! Set the truffle slices aside.
- Combine dry ingredients. Place the cornstarch, minced garlic, salt, and ground black pepper into a saucepan and whisk to combine.
- Add liquid ingredients. Next, pour the heavy cream, water, and truffle oil into the saucepan.
- Cook truffle sauce. Stirring constantly, heat over medium-high heat until the mixture comes to a boil. Boil for 30 to 45 seconds. This will activate the cornstarch and thicken the sauce.
- Stir in cheese and truffles slices. Remove the saucepan from the heat. Stir in the truffle slices and grated parmesan cheese until melted and smooth. If desired, season with more salt or pepper according to your taste. Optionally, set a few truffle slices aside for serving.
- Adjust consistency (optional). The sauce thickens quickly. If it seems too thick, you can rewarm it or thin it out with some water or milk.
- Serve. Add the cooked pasta and toss everything until well combined. Serve right away, garnished with truffles slices, and enjoy!
- Store. Refrigerate leftover truffle pasta sauce in a jar or airtight container for up to 5 days. To reheat, pour into a saucepan and gently warm on the stovetop for a few minutes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 98mgSodium: 956mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 11g
Tips for cooking with truffle
What is a truffle?
Truffles are the fruiting bodies of an underground fungus. They grow around tree roots in damp areas. Truffles are often confused with mushrooms but are a different species.
While there are many truffle varieties, only a handful is edible. They are challenging to harvest, making them one of the most expensive foods.
What does truffle taste like?
Truffles are utterly intoxicating. They feature a distinctly earthy, savory flavor with a slightly musky aroma and nutty undertones.
What’s the difference between black and white truffle?
White truffles have a strong, robust flavor, whereas black truffles have a subtler, more delicate aroma.
What truffle is best for cooking?
There are different types of truffle products commonly sold. Yes, truffle is expensive, but it’s going to be worth it!
- Fresh truffle is pretty expensive, but if you can get your hands on some fresh truffle, you are golden! It should not be cooked, as the heat will alter the delicate flavor. Instead, use a truffle grater and slice it directly onto your pasta dish.
- Sliced truffle in oil is what I used for this truffle pasta sauce recipe. Fresh truffle is marinated in oil, which extends the shelf life considerably. It’s a luxurious garnish for food, and as an added benefit, the oil is infused with truffle flavor too.
- Minced truffle is essential the same as sliced truffle, except that the truffle is finely minced rather than sliced. This is a great condiment to mix into dips and sauces or drizzle over meat and pasta.
- Truffle oil is high-quality olive oil infused with truffles. The fungus saturates the oil with its characteristic, earthy flavor. It’s a lovely and affordable way to impart the truffle flavor to all kinds of dishes.
- Truffle cream is a condiment prepared with truffle, cream or milk, salt, pepper, and other seasonings. The creamy product is excellent to enhance entrees such as crostini, risotto, and soup, or complement protein like fillet and beef wellington.