Creamy Truffle Pasta: A Luxurious 20-Minute Dinner

Truffle pasta is rich, velvety, and absolutely divine! This restaurant-quality dish comes together in just 20 minutes with simple ingredients like butter, Parmesan, and aromatic truffle oil that transforms ordinary spaghetti into something extraordinary.

Love More Pasta Recipes? Try My Palmini Baked Feta Pasta or this Creamy Tomato Basil Pasta next.

Why You’ll Love This Recipe

Rich, creamy, and irresistibly aromatic, this pasta is infused with the luxurious flavor of truffles for an elegant, comforting dish. Silky sauce coats every strand, creating a simple yet indulgent meal. Perfect for a special dinner or anytime you crave something decadently satisfying.

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Ingredient List

For the Pasta

• 8 ounces thin spaghetti (half a box), cooked and drained
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ¼ cup onion or shallots, finely diced
• 1½ cups milk (whole milk works best)
• 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
• 2 tablespoons truffle oil (black truffle oil recommended)
• ½ teaspoon black pepper
• Salt to taste

Optional Add-Ins

• Mushrooms (sauté with the onions for extra earthiness)
• Extra truffle oil for drizzling before serving
• Fresh herbs like parsley or thyme for garnish

Substitution Notes:

• Shallots vs. Onions: Shallots are milder and slightly sweeter – perfect for this dish! But regular onion works in a pinch.
• Milk: Whole milk creates the creamiest sauce, but 2% works too. Heavy cream makes it extra decadent if you’re feeling really fancy.
• Truffle Oil: Black truffle oil is more robust; white truffle oil is more delicate. Either works beautifully!

Why These Ingredients Work

Butter and Flour (The Roux): This classic French technique creates the base that thickens our sauce to that perfect, silky consistency. It’s what keeps the sauce from being watery or separating.

Parmesan Cheese: Freshly grated Parmigiano-Reggiano is non-negotiable here! The pre-shredded stuff contains anti-caking agents that make the sauce grainy. Fresh Parmesan melts smoothly and adds that nutty, salty flavor that pairs beautifully with truffle.

Truffle Oil: This is your star ingredient! Black truffle oil has that earthy, almost musky aroma that makes this dish unforgettable. A little goes a long way – it’s potent stuff!

Thin Spaghetti: The delicate strands coat beautifully with the creamy sauce. You want pasta that’ll carry the sauce in every bite without overwhelming the subtle truffle flavor.

Essential Tools and Equipment

• Medium-large pot or deep skillet for the sauce
• Large pot for boiling pasta
• Whisk (essential for smooth sauce!)
• Grater for fresh Parmesan
• Measuring cups and spoons
• Colander for draining pasta

How To Make Creamy Truffle Pasta

Step 1: Make the Roux

In a pot, melt the butter over medium-low heat and add the flour. Mix the roux until it’s a slight golden brown, about 2-3 minutes. You’ll smell a nutty aroma when it’s ready. Add the onions and cook for 2 minutes until they’re slightly cooked and wilted down. Add the truffle oil and stir to combine.

Step 2: Add the Milk

Add the milk and whisk out any clumps from the roux until you have a smooth consistency. Lower the heat and bring to a gentle simmer.

Step 3: Add Cheese and Season

Add the Parmesan cheese, black pepper, and salt to taste. Keep stirring until the sauce starts to thicken to a creamy consistency. This takes about 3-4 minutes.

Step 4: Combine with Pasta

Add in the cooked pasta and toss to coat everything evenly. Use tongs or two forks to really work that sauce into every strand. Serve while it’s hot, and drizzle more truffle oil on top before serving if desired.

You Must Know

The Truffle Oil Rule: Add truffle oil at two stages – once during cooking and once as a finishing drizzle. Heat diminishes its potency, so that final drizzle ensures maximum truffle flavor.

Personal Secret: I always warm my serving bowls before plating. This keeps the pasta hot longer and prevents the sauce from congealing. Just run them under hot water for 30 seconds and dry them quickly!

Timing is Everything: Have everything measured and ready before you start. This recipe moves fast, and you don’t want to scramble looking for ingredients while your roux burns!

Pro Tips & Cooking Hacks

• Reserve pasta water: That starchy liquid is gold for adjusting sauce consistency. Add it tablespoon by tablespoon if needed.
• Room temperature cheese: Let your Parmesan sit out for 10 minutes before grating. It melts more smoothly into the sauce.
• Don’t oversalt: Parmesan is already salty, so taste before adding extra salt. You can always add more but can’t take it away!
• Quality truffle oil matters: Cheap truffle oil often tastes artificial. Invest in a good bottle – it lasts forever since you use so little.
• Common mistake to avoid: Don’t add pasta to the sauce until you’re ready to serve. The sauce thickens as it sits, and the pasta will absorb it and become gummy.

Flavor Variations & Suggestions

Mushroom Truffle Pasta: Sauté 8 ounces of sliced baby bella or cremini mushrooms with the onions. The earthy mushrooms amplify that truffle flavor beautifully!

Protein Boost: Add grilled chicken, sautéed shrimp, or crispy pancetta for a heartier meal.

Garlic Lover’s Version: Add 2-3 minced garlic cloves when you cook the onions. Garlic and truffle are best friends.

Veggie-Packed: Toss in fresh baby spinach, roasted asparagus, or peas right before serving.

White Truffle Variation: Swap black truffle oil for white and add a squeeze of lemon juice for a brighter, more delicate flavor.

Make-Ahead Options

Honest truth: This dish is best made and served immediately. The sauce thickens considerably as it cools, and truffle oil’s aroma fades quickly.

If you must prep ahead:

• Grate your Parmesan and dice your onions up to a day ahead
• Cook your pasta al dente, toss with a tiny bit of olive oil, and refrigerate for up to 4 hours
• Make the sauce fresh when ready to serve – it only takes 10 minutes!

Not recommended: Making the full dish ahead loses that silky texture and fresh truffle aroma that makes this special.

Recipe Notes & Baker’s Tips

About Truffle Oil: A little bottle goes a long way! Store it in a cool, dark place (not the fridge), and it’ll last 6-8 months. The flavor does fade over time, so use it while it’s fresh.

Pasta Water Magic: If you didn’t save pasta water, plain milk or even a splash of white wine works to thin the sauce.

Achieving Silky Sauce: The key is low heat once you add the cheese. High heat causes the proteins to tighten and your sauce becomes grainy instead of smooth.

Why Thin Spaghetti? Angel hair is too delicate and falls apart. Regular spaghetti works but can be a bit heavy. Thin spaghetti (also called spaghettini) is the Goldilocks option – just right!

Serving Suggestions

Serve this truffle pasta in warm, shallow bowls with an extra drizzle of truffle oil and a sprinkle of fresh Parmesan on top. A crack of black pepper adds a beautiful finishing touch.

Perfect pairings:

• A crisp arugula salad with lemon vinaigrette cuts through the richness
• Garlic bread for soaking up every drop of sauce
• Roasted Brussels sprouts or broccolini for some green
• A glass of dry white wine like Pinot Grigio or Chardonnay

When to serve: This is perfect for date night at home, a quick but impressive weeknight dinner, or when you want comfort food with a luxurious twist.

How to Store Your Truffle Pasta

Refrigerator: Store leftovers in an airtight container for up to 2-3 days. The sauce will thicken significantly as it cools – totally normal!

Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or pasta water (a tablespoon at a time) to loosen the sauce back to its creamy consistency. Stir frequently to prevent sticking. The microwave works in a pinch but won’t give you that same silky texture.

Drizzle fresh truffle oil: After reheating, a tiny drizzle of fresh truffle oil brings back that aromatic punch.

Freezing: Not recommended. Cream-based sauces tend to separate and become grainy when frozen and thawed.

Best practice: This dish really shines when served fresh and hot. Make only what you’ll eat for the best experience!

Allergy Information

Contains:

• Dairy (butter, milk, Parmesan cheese)
• Gluten (flour, pasta)

Substitution options:

• Gluten-free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use 1 tablespoon cornstarch instead of 2 tablespoons flour)
• Dairy-free: This one’s tricky! Try cashew cream instead of milk and nutritional yeast instead of Parmesan, though the flavor will be quite different
• Vegetarian: This recipe is already vegetarian! Just ensure your Parmesan is made with vegetarian rennet if that’s important to you

Questions I Get Asked A Lot

Can I use regular truffle paste instead of truffle oil?

Yes! Truffle paste is even more authentic. Use about 1-2 teaspoons stirred into the sauce at the end. It’s more concentrated than oil, so start with less and taste as you go.

My sauce is too thick – what do I do?

No worries! Just add pasta water or milk one tablespoon at a time, stirring constantly, until you reach your desired consistency. The sauce should coat the back of a spoon but still flow easily.

Can I make this with cream instead of milk for a richer sauce?

Absolutely! Heavy cream makes this even more decadent. You can use all cream or do half milk, half cream for something in between. Just watch it closely – cream thickens faster than milk.

Why does my Parmesan make the sauce grainy?

This usually happens when the heat is too high or you used pre-shredded cheese. Always use freshly grated Parmesan and keep your heat on low once the cheese goes in. Stir constantly until melted.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your truffle pasta turned out and if you added any special touches to make it your own!