French in a Flash (New Year's): Black Truffle Pasta Recipe
This elegant recipe creates a luxurious black truffle pasta dish, perfect for a special occasion. Angel hair pasta is quickly coated in a rich, aromatic sauce made from black truffle butter and heavy cream. Simple yet decadent, it highlights the earthy complexity of truffles in a comforting and satisfying meal, ready in minutes.
Equipment
- 1 Large Stockpot For cooking the pasta to al dente perfection.
- 1 Colander To efficiently drain the pasta while reserving some cooking water.
- 1 Large Skillet or Saucepan Wide enough to toss the pasta with the sauce.
- 1 Tongs Ideal for tossing the pasta and sauce together evenly.
Ingredients
Main
- 1 pound angel hair pasta
- Kosher salt
- 3 ounces black truffle butter
- 1/2 to 3/4 cup heavy cream
- Drizzle of black truffle olive oil optional
Instructions
- Bring a large pot of generously salted water to a rolling boil for the angel hair pasta.
- Add the angel hair pasta to the boiling water and cook according to package directions until al dente, usually 2-3 minutes.
- Before draining, reserve about 1 cup of the starchy pasta cooking water.
- Drain the pasta thoroughly using a colander.
- While the pasta cooks, in a large skillet or saucepan over medium-low heat, gently melt the black truffle butter.
- Gradually whisk in the heavy cream into the melted truffle butter, stirring until the mixture is smooth and slightly warmed through.
- Add the drained pasta directly into the skillet with the truffle butter and cream sauce.
- Using tongs, toss the pasta continuously with the sauce, adding a tablespoon or two of the reserved pasta water as needed to create a smooth, emulsified sauce that evenly coats the pasta.
- If using, drizzle a small amount of black truffle olive oil over the pasta just before serving for an enhanced aroma and flavor.
- Serve immediately, ensuring each serving is thoroughly coated in the rich truffle sauce.
Notes
The success of this dish hinges on the quality of your black truffle butter and optional truffle oil. Use the best you can find. Cook the angel hair pasta precisely to al dente; it will continue to cook slightly when added to the hot sauce. Reserve a generous amount of pasta cooking water; its starch content is crucial for emulsifying the sauce and achieving a silky, glossy consistency. When combining the pasta with the truffle butter and cream, do so quickly over low heat to prevent the sauce from breaking or becoming too thick. Add the reserved pasta water gradually until the sauce coats the pasta beautifully. A final drizzle of high-quality black truffle oil at the very end enhances the aroma and flavor without overdoing it. Serve immediately to enjoy the pasta at its best.