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Easy and Delicious Pasta with Truffle Cream Sauce

Pasta with Truffle Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Pasta
  • Cuisine: Italian


Units Scale
  • 11/2 lb. fresh pasta (penne, rigatoni, spaghetti, fettucine)
  • 1/2 cup butter
  • 11/2 cups freshly grated Parmigiano cheese
  • 1 cup heavy cream
  • 12 oz. imported Italian truffles, sliced or diced
  • Freshly cracked salt and pepper to taste
  • For the table: extra sliced or diced truffles for guests to add to their own servings
  • For the table: 1/2 – 1 cup freshly grated Parmigiano cheese for guests add to their own servings.


    1. Cook the past in a tall pot of boiling water.
    2. Drain after reaching al dente (when there’s a little bit of a bite to the texture of the pasta) — spaghetti and fettucine about 6 minutes, penne and rigatoni about 9 minutes.
    3. While pasta is boiling, melt the butter in a large saucepan or frying pan with tall sides.
    4. Mix into the melted butter the Parmigiano cheese and cream.
    5. Add the cooked pasta, toss well, sprinkle with salt and pepper to taste.
    6. Put the pasta mixture into a large serving bowl and grate the truffle over the pasta. You may also want to serve more truffles separately at the table for guests to add to their servings.
    7. Serve additional grated Parmigano cheese to pass around the table also.

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