Oregon Black Truffle and Parmesan Pasta

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 Oregon Black Truffle and Parmesan Pasta



Luxurious Oregon Black Truffle Pasta with Aged Parmesan and Creamy Elegance


Ingredients:


8 oz (225g) tagliatelle or pappardelle


1 tablespoon unsalted butter


1 tablespoon olive oil


2 garlic cloves, finely minced


1/2 cup heavy cream


1/3 cup grated aged Parmesan cheese


1 tablespoon Oregon black truffle oil (or shaved fresh black truffle, if available)


Salt and black pepper, to taste


Optional: shaved black truffle for garnish


Fresh parsley or microgreens, for garnish


Directions:


Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.


In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté until fragrant, about 30 seconds.


Stir in the cream and bring to a gentle simmer. Cook for 3–4 minutes, then add Parmesan and stir until melted and smooth.


Reduce heat to low and stir in truffle oil. Season with salt and pepper to taste.


Add the cooked pasta to the sauce and toss to coat. Use reserved pasta water to loosen the sauce if needed.


Plate and garnish with additional shaved truffle and parsley or microgreens. Serve immediately.


Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 480 kcal | Servings: 2 servings


🍝✨ Elevate your dinner with this Oregon Black Truffle and Parmesan Pasta — rich, creamy, and irresistibly aromatic.

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