Truffle Pasta

Instructions

1. Prepare the pasta
   Bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente, usually 2-3 minutes for fresh pasta. Reserve 1 cup of pasta water before draining.
2. Sauté the aromatics
   While the pasta is cooking, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the diced shallots and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Create the sauce base
   Pour in the white wine and simmer until reduced by half, about 2-3 minutes. Add the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 5 minutes until slightly thickened.
4. Add the truffle flavor
   Stir in 1 tablespoon of truffle oil and the truffle paste (if using). If using fresh truffle, reserve it for shaving on top later. Add the remaining 2 tablespoons of butter and stir until melted and incorporated into the sauce.
5. Combine pasta and sauce
   Add the drained pasta directly to the skillet with the sauce. Toss gently to coat the pasta evenly. Add a splash of the reserved pasta water if the sauce seems too thick. Cook for 1-2 minutes to allow the pasta to absorb some of the sauce.
6. Finish with cheese
   Remove the skillet from heat and add the grated Parmigiano-Reggiano cheese. Toss until the cheese is melted and the sauce becomes silky. Season with salt and freshly ground black pepper to taste.
7. Garnish and serve
   Transfer the pasta to warm serving plates. Drizzle with the remaining tablespoon of truffle oil. Shave fresh truffle on top if available, or sprinkle with additional truffle paste. Garnish with chopped parsley and extra grated Parmigiano-Reggiano. Serve immediately while hot.