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Photo Credit: Elizabeth Newman

Northern Italian Truffle Pasta

by Giadzy

Prep Time

5 minutes

Cook Time

20 minutes

Serves

4

Photo Credit: Elizabeth Newman

Northern Italian Truffle Pasta

Name: Northern Italian Truffle Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 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; Black truffle slices in oil, for topping

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The quickest route to a gourmet dinner! This recipe stars black truffles from the north of Italy, making it perfect for an unforgettable special occasion meal - and it just takes a few minutes to throw together.

Pappardelle is one of the quintessential pasta shapes in the northern region of Italy, too - consider this meal your decadent taste of what the north has to offer!

Northern Italian Truffle Pasta

Rated 5.0 stars by 1 users

Servings

4

Prep Time

5 minutes

Cook Time

20 minutes

Calories

602

Author:

Giadzy

Ingredients

1 pound long pasta, such as Pappardelle

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1 tablespoon olive oil
1/2 jar black truffle spread

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1 teaspoon dried rosemary, chopped, plus extra for garnishing

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½ teaspoon kosher salt
1 cup freshly grated Parmigiano Reggiano
Black truffle slices in oil, for topping

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Organic Pappardelle Pasta

Regular Price: $10.50

Sale Price: $10.50
Regular Price

Unit Price: per

(1.1 lbs)

Black Truffle Sauce Tartufata Nera

Regular Price: $17.20

Sale Price: $17.20
Regular Price

Unit Price: per

(4.59 oz)

Organic Rosemary Sprigs

Regular Price: $7.50

Sale Price: $7.50
Regular Price

Unit Price: per

(0.8 oz)

Summer Truffle Slices In Olive Oil

Regular Price: $32.70

Sale Price: $32.70
Regular Price

Unit Price: per

(1.2 oz)

Instructions

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 at least 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. Add more pasta water if needed.
Serve topped with black truffle slices in oil and extra dried rosemary.