Name: Creamy Truffle Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 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; Mushrooms (sauté with the onions for extra earthiness); Extra truffle oil for drizzling before serving; Fresh herbs like parsley or thyme for garnish; 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!

Description

This creamy truffle pasta features tender spaghetti coated in a rich Parmesan sauce infused with aromatic truffle oil. Ready in 20 minutes, it’s an elegant yet easy dinner that tastes like it came from a fancy Italian restaurant. Perfect for date night or when you want to treat yourself to something special.

Ingredients

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!

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Instructions

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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian