Northern Italian Fresh Truffle Pasta
1 pound long pasta, such as Pappardelle
1 tablespoon olive oil
1/2 jar black truffle spread
1 teaspoon dried rosemary, chopped, plus extra for garnishing
- ½ teaspoon kosher salt
1 cup freshly grated Parmigiano Reggiano
Freeze-dried or fresh truffles, for topping
- Bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the pasta to the boiling water and cook until just barely al dente, about 11 minutes. Drain the pasta reserving 1 cup of pasta water.
- Meanwhile, heat up a large skillet over low heat. Add 2 tablespoons of olive oil to the hot pan. Carefully add the black truffle sauce to the pan along with the dried rosemary, and stir occasionally to warm.
Add the pasta directly to the truffle sauce. Top with the Parmigiano and stir, adding pasta water a few tablespoons at a time to loosen the sauce. Add the salt. Stir until the cheese is melted and the mixture is creamy and velvety.
Serve topped with fresh truffle slices and extra dried rosemary.
- Nutrition Serving Size
- per serving
- 87 grams
- 28 grams
- 14 grams
- Saturated Fat
- 6 grams
- 25 milligrams
- 446 milligrams
- 4 grams
- 3 grams