It’s been a while since I made some pasta dinner at home, but a recent craving called for some creamy truffle pasta, which I decided to top with prosciutto. A glass or two of wine may have been consumed with it too.
For this recipe, you need some pantry staples like dry pasta, butter, and cream. You might also need to pop by the deli store for some prosciutto and truffle oil if you don’t have them on hand yet.
Yield: 2 servings
Total time: 40 minutes
- 200 grams pasta (I used linguine)
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/2 cup cream
- 1/4 cup parmesan cheese
- 2 tablespoons truffle oil
- 1-2 slices prosciutto for toppings
- salt and pepper to season
- Cook the pasta according to the package instructions. Set aside. Also save at least half a cup of the pasta water.
- In a pan on medium-high heat, melt the butter.
- Add the garlic and sauté until lightly brown.
- Add the cream, mix, and allow to warm for a minute or two.
- Add the parmesan cheese and mix until well blended.
- Add the truffle oil and mix.
- Add salt and pepper to taste.
- Add the pasta and mix carefully. If your pasta absorbs the sauce quickly and dries up, add some of the pasta water.
- Plate the pasta and add more cheese and/or freshly cracked pepper if you prefer.
- Cut the prosciutto slices into smaller pieces and add as toppings to the pasta.
- Serve and enjoy!
The result was a creamy and earthy pasta dish with a hint of saltiness from the prosciutto. Another variation you can try is to use mushrooms as they perfectly complement the flavor of the truffle oil. And don’t forget that bottle of wine!