Fettuccini Truffle Alfredo Recipe
Make Fettuccini Truffle Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Truffle Alfredo Sauce
Finishing & Garnish
Method
Pasta
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the fettuccine and cook according to package directions until al dente (usually 8–11 minutes for dried; 2–4 minutes for fresh). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.
Truffle Alfredo Sauce
- 2
Infuse butter with garlic
In a large sauté pan or wide skillet over medium-low heat, melt 4 tablespoons unsalted butter. Add the finely minced garlic and cook gently for 30–60 seconds until fragrant but not browned.
- 3
Add cream and milk
Pour in 1 cup heavy cream and 1 cup whole milk. Increase heat to medium and bring the mixture to a gentle simmer (small bubbles at the edge). Stir frequently to prevent scalding and simmer for 3–4 minutes to slightly thicken.
- 4
Incorporate cheese
Lower heat to low. Gradually add 1.5 cups freshly grated Parmesan cheese in small handfuls, stirring constantly until fully melted and smooth. Keep the sauce warm but not boiling; boiling may cause the sauce to separate.
- 5
Season and finish with truffle
Season the sauce with 1 teaspoon salt and 1 teaspoon white pepper, taste and adjust as needed. Stir in 1.5 tablespoons truffle oil off heat. If using fresh shaved truffle, fold it into the sauce now for direct truffle flavor.
Combine & Finish
- 6
Return the drained fettuccine to the empty (warm) pasta pot or the large skillet with the sauce. Pour the sauce over the pasta and toss gently to coat. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until you reach a silky, clingy consistency (use up to 1/2 cup).
- 7
If desired, stir in 1 tablespoon unsalted butter for extra gloss and richness. Taste and adjust seasoning with additional salt or pepper if needed.
- 8
Divide pasta among warm plates or a shallow serving bowl. Garnish with 1 tablespoon chopped fresh parsley, 1/4 cup extra grated Parmesan, a few thin shavings of fresh truffle (if using), and a light dusting of freshly ground black pepper. Drizzle an additional small amount (about 1/4 teaspoon per serving) of truffle oil on top if you want a stronger aroma.