Fettuccine Alfredo with Truffle Recipe Classic Italian Favorite

Fettuccine Alfredo is beloved for its creamy, buttery richness and simple preparation. But when you add the unmistakable aroma and earthy flavor of truffle, this comforting pasta dish transforms into something truly luxurious. Whether you're using fresh truffle shavings or a touch of truffle oil, this version of Alfredo is perfect for an indulgent night in or a special dinner with guests. It's elegance on a plate, made with a few high-quality ingredients and just the right touch of flair.

Ingredients

250g (about 9 oz) fettuccine pasta
2 tablespoons unsalted butter
1 cup heavy cream
3/4 cup grated Parmesan cheese
Salt to taste
Black pepper to taste
1 teaspoon truffle oil (or more, to taste)
Fresh truffle (optional, for shaving on top)
Chopped parsley (optional, for garnish)

Cooking the Pasta

Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. This usually takes about 8 to 10 minutes. Once done, reserve about 1/2 cup of the pasta water, then drain the fettuccine and set it aside.

Making the Alfredo Sauce

In a large pan or skillet, melt the butter over medium heat. Once it’s fully melted, pour in the heavy cream and stir well. Let the cream heat gently for about 2 to 3 minutes, just until it starts to bubble slightly. Add the grated Parmesan cheese a little at a time, stirring constantly until the cheese melts and the sauce becomes smooth. If it seems too thick, add a splash of the reserved pasta water to loosen it.

Adding Truffle Flavor

Remove the pan from the heat and stir in the truffle oil. Start with a small amount—truffle oil has a strong flavor and a little goes a long way. Taste the sauce and add a touch more if desired. Season with salt and freshly ground black pepper to your liking.

Combining Pasta and Sauce

Add the cooked fettuccine to the sauce, tossing gently to coat each strand evenly. If the sauce is too thick, another splash of pasta water can help achieve a silky consistency. The pasta should be creamy and glossy, but not heavy or sticky.

Serving

Plate the fettuccine and, if using, shave a few thin slices of fresh truffle over the top for an elegant finish. A sprinkle of chopped parsley adds a fresh touch of color. Serve immediately while the dish is hot and fragrant.

Final Notes

Fettuccine Alfredo with truffle is the perfect example of how a few simple ingredients can create something extraordinary. The creaminess of the sauce, the richness of the cheese, and the earthy depth of truffle come together in a dish that feels both comforting and refined. It's quick enough for a weeknight but special enough for celebrations—and guaranteed to impress anyone at the table.

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