Pasta with Black Truffle Cream Sauce

We love to explore grocery stores when we travel. After our recent trip to Croatia, we came back with tons of goodies, including jars of Black truffles. I wanted to make that we used them in a manner that was as decadent as they are, and I found this recipe for Pasta with Black Truffle Cream Sauce from Cucina by Elena. And it was fantastic! I have it posted below and linked as well.

This recipe made an otherwise ordinary meal feel extra special, and reminded us of all the great truffles we ate on our trip.

Enjoy!

Pasta with Black Truffle Cream Sauce
Ingredients

• 1 lb long or short pasta variety of choice
• 1 (50 g) bottle of black truffles (either buy them sliced, or a a special truffle slicer to slicer them)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup white wine (or chicken broth)
• 2 cups Parmigiano cheese (parmesan cheese), plus more for topping
• Salt and Pepper to taste

Preparation

1. Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).
2. Place a large saute pan over medium heat, and add the olive oil. Add garlic and cook for 1 minute until fragrant. Add white wine and let steam for a few seconds until the alcohol evaporates. 
3. Add heavy cream, and whisk. When bubbles form reduce the heat to very low heat and add a bit of salt and pepper to taste. Whisk again.
4. Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of parmigiano cheese and the truffles. Stir to combine. Turn the heat off. Cover with lid. 
5. Add pasta to boiling water. Cook according to al-dente package directions. 
6. Once pasta is cooked, reserve ½ cup of the cooking liquid. Drain the pasta and add to the pan with the truffle cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water (you may not need to add any it depends on the type of pasta you use). 
7. Add the remaining Parmigiano cheese, and stir until the pasta is well covered with the creamy truffle sauce. Serve hot and top with a sprinkle of extra cheese.
8. Serve right away, garnished with truffles slices, and Buon Appetito!​