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Italian · Sauce
Silky Truffle Parmesan Cream Sauce
Luxurious truffle oil and shaved truffle elevate this velvety cream sauce into something truly special, while butter and garlic build a savory foundation that lets the earthy, umami notes shine. Parmigiano-Reggiano adds a sharp, salty finish that balances the richness beautifully. Perfect for coating fresh pasta or spooning over risotto when you want to impress without spending hours in the kitchen.
Prep time
5 minutes
Cook time
15 minutes
Total time
20 minutes
Servings
4
Ingredients
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 1 cup heavy cream
- ¾ cup finely grated Parmigiano-Reggiano
- 1-2 tsp truffle carpaccio
- 1 tsp truffle oil
- Salt to taste
- Black pepper to taste
- White pepper or nutmeg (optional)
Instructions
- In a saucepan, gently melt butter over medium-low heat.
- Add smashed garlic cloves and chopped truffle carpaccio.
- Add the cream and let it heat gently for 5-8 minutes, being careful not to boil.
- Stir in truffle oil if desired.
- Strain cream through a fine mesh strainer into a clean saucepan. Discard solids or reserve for another use.
- On low heat, whisk in grated Parmesan until fully melted and smooth.
- Season with salt, pepper, and optional nutmeg.
- Toss with pasta and serve immediately. Garnish with extra shaved Parmesan if desired.
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