Creamy Pasta with Truffle Oil

Creamy Pasta with Truffle Oil

I've been waiting far to long to share this recipe with you! This Creamy Pasta with Truffle Oil is one of my all-time favorite pasta dishes. It may not look impressive and it doesn't photograph very well, but do not let that fool you; this pasta is a marvelously decadent treat courtesy of domestic diva, Nigella Lawson.This pasta is incredibly simple and sinful and fast, and it's made for one! I think this is one dish everyone should make. This dish is something to make when you either want to spoil yourself or if you need to bury your head or bury your woes into a deep dish of pasta. Or if you just want to curl up under a warm blanket with a hot bowl of this pasta, which sounds wonderful now that it's fall and it's getting cooler!

I rarely have heavy cream in the house, but when I do, I always look forward to making this dish. The last time I bought heavy cream, I bought a larger container solely for the purpose of having enough left over in order to make this pasta. I also highly suggest only using heaving cream and quality parmesan cheese when making this dish.

This pasta dish reminds me of carbonara if you take out the bacon and add in the truffle oil. (If this is carbonara, it seems absolutely wrong to omit the bacon right?) One of these days I might make this with some bacon or some leftover chicken; however this dish doesn't need any alterations and is simply perfect as it is. It's a truffle-lovers dream! If you find that you didn't make enough noodles, whip out some bread and sop up the leftover goodie at the bottom of the bowl!

If you feel like spoiling someone else or feel like sharing, you can easily double or triple the recipe. The first time I made this dish, I doubled the recipe and made it with gluten-free pasta for Joe's birthday last year. It's an easy dish to whip up for special occasions, whether it's a sole celebration or an accompanied celebration!

Creamy Pasta with Truffle Oil
Slightly adapted from Nigella Lawson's "Nigella Kitchen"

4 oz. dried pasta (preferably a long pasta) (You can use a gluten-free pasta here)
1 egg
3 Tbs. heavy cream
3 Tbs. freshly grated parmesan (you can use more!)
1/4 tsp. truffle oil (any kind, white or black)
salt, to taste
ground pepper, to taste
1 Tbs. butter

Cook pasta according to package directions. Before draining, reserve some pasta water (you'll need 1-2 Tbs.)

While the pasta is cooking, whisk together the egg, heavy cream, parmesan, truffle oil, and salt and pepper in a small bowl. Adjust seasoning to taste. (I like to add truffle oil until I get to the point where I can really smell the truffles.)

Turn off burner and return the pot to the stove. To the empty pot, add in the butter until melted. Then add in 1 Tbs. of the cooking liquid and stir to combine. Then add in the egg mixture and stir until all the pasta is coated and smooth. Taste and adjust the seasonings. (I like to add a good amount of salt, I find it really brings out the taste of the truffles. Also, if you're using a gluten-free pasta, you may need to add an additional Tbs. of pasta water if the mixture gets too thick. It just depends on the pasta.)

Pour into a large bowl. Eat and enjoy!

Makes 1 large and decadent serving.


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