Creamy Truffle Parmesan Pasta
This decadent pasta dish is an adult and luxurious version of mac n cheese. The technique is similar to cacio e pepe and does not use any actual cream to give the pasta its creaminess. It is all how the cheese is melted and tossed with the pasta.
When it comes to the pasta, there are no wrong choices here. Traditionally a spaghetti is often used but I find short pasta like trecce are perfect because they hold the sauce better. I also prefer whole wheat pasta for this dish as it gives a nice nutty flavor.
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- 1 lb Dried Pasta
- 60 g Parmigiano Reggiano
- 1/2 cup Pasta water
- 1/2 tsp Truffle oil (Fresh truffles if available)
- Boil the pasta
Boil your pasta in well salted water until al dente. (Follow cooking times on back of pasta or 2-4 minutes for fresh pasta.
Reserve 1/2 cup of the pasta water
Strain and add the pasta to a skillet. Do not turn on the heat.
- Prepare the sauce
Mix the grated cheese with half of the reserved pasta water. Ensure that the water has cold slightly and not boiling hot. Once it is a smooth consistency add to the pasta. Add more water if needed to dissolve the cheese.
- Cream the sauce
Mix the pasta and add the remaining water. Turn the heat on low and continuously toss and mix the pasta. As the cheese heats up it will start to thicken and create a creamy sauce.
Be careful the pan does not get too hot. If the cheese gets above 158 F (70 C) it will start to get stringy. - Toss in Truffle
Add the truffle oil and toss.
Serve with extra Parmigiano Reggiano and freshly cracked pepper.
Fresh truffles are great if you can find them.