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truffle alfredo pasta

(1 rating)
blentz8 avatar
Blue Ribbon Recipe by
barbara lentz
@blentz8
beulah, MI

What a treat. Truffle goodness. You can use truffle oil instead of truffle butter.

Blue Ribbon Recipe

This take on Alfredo is amazingly silky smooth. It's so creamy, you'll swoon until the very last bite. The truffle butter and cheese have a rich flavor that's incredible when dusted with a little sea salt and fresh cracked pepper. It's quick and simple to put together. This is best served fresh, so have your pasta ready to go while preparing the sauce.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
cook time 20 Min
method Stove Top

Ingredients For truffle alfredo pasta

  • 2 Tbsp
    truffle butter
  • 2 Tbsp
    all-purpose flour
  • 2 c
    half and half
  • 4 oz
    white truffle cheese, shredded
  • 8 oz
    spaghetti, cooked and drained
  • salt and pepper, to taste
  • Parmigiano-Reggiano, grated

How To Make truffle alfredo pasta

  • Truffle butter melting in a pan.
    1
    Melt the butter in a large skillet.
  • Adding flour to butter to make a roux.
    2
    Add the flour and whisk together to make a roux.
  • Adding half and half to the roux.
    3
    Add the half and half. Cook until thickened.
  • Adding shredded cheese to cream mixture.
    4
    Add the truffle cheese and cook until melted.
  • Stir in the cooked spaghetti.
    5
    Stir in the spaghetti.
  • Seasoning pasta with salt and pepper.
    6
    Season with salt and pepper to taste.
  • Grating Parmigiano-Reggiano over the pasta.
    7
    Serve sprinkled with grated Parmigiano-Reggiano.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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