Spaghetti with truffle Parmesan cream is one of those last-minute dishes that I prepare when I get home late and don’t have much time to cook. I put on the pasta water, when it boils, I throw in the pasta, and in the meantime, I melt a bit of butter in a pan, add the truffle Parmesan cream, mix everything together, add the truffle sauce, mix again, and serve. It couldn’t be easier…
The truffle Parmesan cream and the truffle sauce I use are from Costa Bolgherese, a company owned by our Tuscan friends, which sells a wide variety of truffle and other high-quality products. They also offer artisanal pasta and chocolate, different sauces, and preserves. If you’re in Tuscany, specifically in Guardistallo, stop by their store to be amazed by the vast assortment and quality of their products. Alternatively, you can also order them online! I want to clarify that this is not a sponsored post, but simply a heartfelt recommendation because their products are truly excellent!
- Difficulty: Easy
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz spaghetti
- 2 tbsps butter
- 5.5 oz truffle and Parmesan cream (Costa Bolgherese)
- 5.5 oz truffle sauce (Costa Bolgherese)
Steps
To prepare the spaghetti with truffle Parmesan cream, bring plenty of water to a boil in a large pot, salt it, and throw in the spaghetti.
In the meantime, melt the butter in a large pan, and once it’s melted, add the truffle and Parmesan cream and heat gently until it becomes a smooth cream, stirring occasionally.
Drain the spaghetti al dente, reserving some cooking water, and add them directly to the pan with the Parmesan cream. Mix them in, adding a bit of cooking water to make them creamier, then add the truffle sauce by spoonfuls, mix again, and serve your spaghetti with truffle Parmesan cream.
