Creamy Garlic Black Truffle Pasta

A rich, thick and creamy garlic truffle pasta with lots of truffle flavor. The recipe is naturally cheese-free as I make it, though cheese can be added if desired. The most important ingredient is the Tuscanini Reserve Black Summer Truffle Sauce. It is kosher and pareve. You can buy it on Amazon or find it at Gourmet Glatt in the aisle with the pesto sauces, toward the back left of the aisle. I make this without cheese because I’m allergic, but Parmesan, Pecorino Romano, or another hard Italian cheese can optionally be added.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the pasta. Bring a large pot of water to a boil and salt it heavily. Cook the pasta until al dente. Before draining, reserve at least ½ cup of the pasta water.

Step 2

Make the roux. While the pasta cooks, melt the margarine in a large pan over medium-low heat. Add the flour and whisk until completely combined and smooth. Cook briefly to get rid of the raw flour taste, but do not let it brown.

Step 3

Add the cream. Slowly pour in the heavy cream while whisking so the roux incorporates smoothly into the cream. Let it cook gently until it begins to thicken. The goal is a rich, thick, creamy sauce, not a thin cream sauce.

Step 4

Infuse with garlic. Add the minced garlic, salt, and black pepper. Keep the heat fairly low and let the garlic cook gently in the cream for a few minutes. You want the garlic flavor to infuse into the sauce, but you do not want the garlic to brown.

Step 5

Add the truffle sauce gradually. Start with about 2 tablespoons of the Tuscanini truffle sauce and stir it in completely. Taste and continue adding a little at a time until the truffle flavor is noticeable and rich.

Step 6

Use the color as your guide: Don’t add so much truffle sauce that the cream turns gray. You want the finished sauce to remain creamy white/off-white with truffle flecks.

Step 7

[OPTIONAL] Add cheese, if using. For a cheesy version, stir in a small handful of finely grated Parmesan, Pecorino Romano, or another hard Italian cheese over low heat until melted and incorporated. This step is completely optional; the original recipe does not use cheese.

Step 8

Add a little pasta water. Stir in a small splash of the reserved pasta water, starting with only 1–2 tablespoons. The starch helps the sauce cling to the pasta. Don’t add too much, because the sauce should remain thick and creamy.

Step 9

Add the pasta to the sauce. Add the cooked pasta directly into the pan and toss thoroughly until every piece is generously coated.

Step 10

Don’t automatically add all of the pasta. Add it gradually and stop when you have the right sauce-to-pasta ratio. You want plenty of sauce coating every piece rather than stretching the sauce over too much pasta.

Step 11

Check the consistency. Toss the pasta over low heat until the sauce is thick, creamy, and clinging to the pasta. If it’s too thick, add pasta water a tablespoon at a time.

Step 12

Finish with truffle oil. Plate immediately and drizzle a small amount of truffle oil over each serving.