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Creamy Truffle Tuscany Pasta Recipe

Name: Nate's Italian Kitchens Creamy Truffle Tuscany Pasta Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz dried fettuccine or tagliatelle; 4 l water for boiling pasta; 1 tbs fine sea salt (for pasta water); 2 tbs unsalted butter; 1 tbs extra-virgin olive oil; 2 tbsp shallots, finely minced; 2 tsp garlic cloves, minced; 1 tbs dry white wine; 120 ml low-sodium chicken or vegetable stock; 240 ml heavy cream; 60 g Parmesan cheese, finely grated; 60 g Mascarpone cheese (or cream cheese); 1 tsp white truffle oil; 10 g fresh black truffle (optional), thinly shaved; 0 to taste salt; 0 to taste freshly ground black pepper; 2 tsp Italian parsley, finely chopped; 2 tbs extra grated Parmesan for serving; 0.5 tsp lemon zest (optional, for brightness)

Inspired by Nate's Italian Kitchen

Time30m

Serves4

Make Creamy Truffle Tuscany Pasta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & Cooking Liquid

12 oz dried fettuccine or tagliatelle

16.9 cup (4 l) water for boiling pasta

1 tbs fine sea salt (for pasta water)

Truffle Cream Sauce

2 tbs Unsalted butter

1 tbs extra-virgin olive oil

2 tbsp shallots, finely minced

2 tsp Garlic cloves, minced

1 tbs dry white wine

1/2 cup (120 ml) low-sodium chicken or vegetable stock

1.01 cup (240 ml) Heavy cream

2 1/8 oz (60 g) Parmesan cheese, finely grated

2 1/8 oz (60 g) Mascarpone cheese (or cream cheese)

1 tsp white truffle oil

1/3 oz (10 g) fresh black truffle (optional), thinly shaved

0 to taste Celtic sea salt

0 to taste freshly ground black pepper

Garnish & Finish

2 tsp Italian parsley, finely chopped

2 tbs extra grated Parmesan for serving

1/2 tsp lemon zest (optional, for brightness)

Method

Pasta & Cooking Liquid

Bring water to a boil

Pour 4 liters of water into a large pot, bring to a rapid boil over high heat. Add 1 tablespoon of fine sea salt once boiling.

Cook pasta

Add 12 oz dried fettuccine or tagliatelle and cook until just shy of al dente (about 2 minutes less than package directions). Reserve 240 ml (1 cup) of starchy pasta cooking water, then drain the pasta and set aside.

Truffle Cream Sauce

Sweat aromatics

In a wide, heavy skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon extra-virgin olive oil. Add 2 tablespoons finely minced shallot and cook, stirring, until translucent and fragrant, about 2–3 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds more, until aromatic but not browned.

Deglaze

Pour in 1 tablespoon dry white wine and simmer 30–45 seconds, scraping up any fond, until the alcohol scent diminishes.

Build sauce base

Add 120 ml low-sodium chicken or vegetable stock and bring to a gentle simmer. Let reduce by about one-third, 2–3 minutes, concentrating flavor.

Add creams and cheeses

Lower heat to medium-low. Stir in 240 ml heavy cream, 60 g mascarpone, and 60 g finely grated Parmesan. Stir continuously until cheeses melt and the mixture is smooth, about 2–3 minutes. Do not boil rapidly; a gentle simmer is fine.

Adjust texture

If the sauce seems too thick, add up to 120 ml of the reserved pasta water in 2–3 additions, stirring between each, until the sauce reaches a loose, silky coating consistency. If too thin, simmer gently a minute or two to thicken. The finished sauce should cling to the pasta.

Season and truffle finish

Remove the pan from heat. Stir in 1 teaspoon white truffle oil, a pinch of salt (to taste), and freshly ground black pepper (to taste). If using, stir in a few thin shavings (about 5–10 g) of fresh black truffle now to infuse aroma.

Combine pasta and sauce

Return the drained pasta to the skillet (or place sauce into the pasta pot) over very low heat. Toss continuously for 1–2 minutes so the pasta is thoroughly coated and the sauce thickens slightly, adding more reserved pasta water if needed to achieve a glossy finish.

Garnish & Finish

Plate and garnish

Divide the creamy truffle pasta among 4 warm plates. Sprinkle each portion with extra grated Parmesan (about 1/2 tablespoon per serving), 1/2 teaspoon chopped Italian parsley, and a light dusting of lemon zest if using.

Final drizzle (optional)

For an extra truffle hit, finish each plate with a few drops more of white truffle oil (about 1/4 teaspoon per plate) and shave a few additional thin slices of fresh black truffle on top if available. Serve immediately.