Truffle Pasta Alfredo

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Truffle Pasta Alfredo

Delicious pasta Alfredo is one of the simplest dishes – containing just pasta, butter, cheese, and the all-important pasta cooking water. Add the indulgent touch of shaved fresh black truffles in season, or black truffle butter the rest of the year, and you have a luxed up version worthy of any dinner party. Either make a classic pasta Alfredo and shave fresh black truffles over the top, or follow this easy truffle pasta Alfredo recipe using butter that’s been mixed with fresh black truffles and frozen – a great way to get your truffle fix year round. Don’t be tempted to use overpowering truffle oil, which is always made with synthetic truffle aroma (read the label). See the video below to learn how to cook pasta like a Nonna and discover the history of pasta Alfredo here. When it comes to a wine match, you want something with enough acid to cut through the rich sauce and enough body to pair with the truffle. Topper’s Mountain Manseng is an elegant, dry white wine with enough body and acid to work perfectly.

Serves 4–6 as a starter

Ingredients
  • 25g cooking salt (1oz)
  • 250g dried egg taglierini or other long pasta (9oz)
  • 65g truffle butter (2⅓oz)
  • 65g Parmigiano-Reggiano or Grana Padano, finely grated (2⅓oz)
Method
  1. Place 2.5 litres (5 pints) of water in a large saucepan, add salt and bring to the boil.
  2. Add pasta and cook until just al dente, using packet instructions as a guideline.
  3. Meanwhile, place butter in a large frying pan over low heat. When it’s half melted, cover and set aside off the heat.
  4. When pasta is almost cooked, return frying pan to a medium heat, add ¼ cup of the pasta cooking water and simmer, shaking the pan frequently until it’s emulsified and slightly thickened.
  5. Use tongs to transfer the cooked pasta into the frying pan then turn off the saucepan’s heat.
  6. Increase heat under frying pan to medium and toss the pasta for 30 seconds or so until the butter mixture has been absorbed.
  7. Add a quarter of the cheese and another ¼ cup of pasta cooking water and continuing tossing and stirring vigorously with the tongs until well combined.
  8. Add half the remaining cheese and another ¼ cup of pasta cooking water and toss and stir until incorporated.
  9. Add most of the remaining cheese, reserving a little for garnish, and another ¼ cup or so of pasta cooking water and keep mixing to create a smooth, thick sauce coating the pasta.
  10. Transfer truffle pasta Alfredo into warmed shallow bowls, sprinkle with remaining cheese and serve immediately.
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How To Cook Pasta Like A Nonna

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What Other Food & Wine Lovers Say

Monique, Fernmount (NSW, Australia)
Monique, Fernmount (NSW, Australia)
Had so much fun at the truffle forage weekend. Loved meeting truffle farmers Lisa and Carmine, and Frank was such a beautiful hard working truffle puppy. Everyone seemed to get into it, with soil sniffing and digging like kids in the dirt for our buried treasure. The final lunch was a beautiful way to end the weekend. Food was amazing and plentiful. The dining room was a great shape and size to relax and share our thoughts on the adventure we'd had.
John, Camden (NSW, Australia)
John, Camden (NSW, Australia)
The truffle forage was an unforgettable weekend. It’s obvious the winemaker, restaurants and the truffle farm pulled out all stops for Roberta’s tours. The meals were feasts, winemaker tapped barrels for us, and we dug for and found plenty of truffles at the truffle farm. The other travellers were great company.
Luci, Bellingen (NSW, Australia)
Luci, Bellingen (NSW, Australia)
I went on Roberta's truffle weekend. She was amazing – great communication skills, friendly and knowledgeable. The truffle forage hosts were lovely with a wealth of knowledge and experience. The truffle dog was gorgeous, we found lots of yummy truffles and were given a generous discount on purchases at the end plus a gift of some truffle salt. Meals were amazing, lots of truffle at dinner and so many delicious dishes at lunch. We were well looked after. This was a well thought out and planned weekend and I would definitely do it again.
Jenny, Double Bay (NSW, Australia)
Jenny, Double Bay (NSW, Australia)
The recent Be Inspired truffle foraging weekend was a superb experience in a friendly environment. We met welcoming, informative and knowledgeable producers and enjoyed memorable meals with other food and wine lovers. Beautifully organised. Roberta's expertise in bringing together producers, winemakers and chefs provides a delightful experience for anyone who enjoys food and wine.
Steve, Narrabundah (ACT, Australia)
Steve, Narrabundah (ACT, Australia)
Our small group was expertly guided through some of the best places in the Hunter Valley by super host, Roberta. Thank you Roberta for such a great weekend of food and wine and the enthusiasm and knowledge you brought to our group. I had a beaut time learning lots of new things in great company and can't wait for the next experience.
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