Fettuccine al Tartufo Nero (Black Truffle Fettuccine)
Why this recipe works
- Truffle-led flavour: The sauce stays intentionally simple so the black truffle remains the main aroma rather than being buried under stronger ingredients.
- Glossy sauce: Butter, cream, Parmesan and hot pasta water emulsify as the fettuccine is tossed, helping the sauce cling to each strand.
- Fast but refined: The sauce comes together while the pasta cooks, making the dish suitable for a special dinner without a long cooking time.
Get the most out of this recipe
Timing notes
- Serve straight away: Truffle is most aromatic when freshly shaved over hot pasta, so have the bowls ready before finishing the sauce.
- Best eaten immediately: The pasta can be refrigerated if needed, but the texture and truffle fragrance are at their best as soon as it is made.
Ingredient notes
- Choose a fragrant truffle: Use a firm black truffle with a clear earthy aroma; a dull or soft truffle will give far less impact.
- Use finely grated hard cheese: Finely grated Parmesan melts more smoothly into the sauce and helps create a cohesive coating on the pasta.
Texture tips
- Toss vigorously: Use tongs to work the pasta, cheese and pasta water together until the sauce looks glossy rather than separate.
- Keep the heat gentle: Avoid boiling the cream or overheating the cheese, as high heat can make the sauce grainy and mute the truffle.
Serving ideas
- Keep sides simple: Serve with a crisp green salad or lightly dressed bitter leaves to balance the richness of the pasta.
- Wine pairing: A dry Italian white or a light, earthy red works well without overwhelming the truffle.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with the fine sea salt. Add the fettuccine and cook until just al dente, stirring once or twice to prevent sticking. Before draining, reserve about 200 ml of the hot pasta water.
- While the pasta cooks, warm the unsalted butter in a large frying pan over a low heat until melted and just starting to foam. Add the double cream and a few grinds of black pepper, then keep it gently warm; do not let it boil. Turn off the heat while you wait for the pasta.
- Add the drained pasta to the pan and sprinkle in the parmesan. Add a splash of the reserved pasta water and toss vigorously with tongs until the sauce turns glossy and clings to the strands, adding more pasta water a little at a time as needed. Taste and adjust with a little more black pepper if you like.
- Divide between warm bowls. Finely grate or shave the black truffle over the top and serve immediately while the pasta is hot and the aroma is at its peak.
Recipe notes
Tips
- Warm the serving bowls with hot water, then dry them well; it helps keep the butter and parmesan sauce silky.
- Keep the heat low once the cream is in the pan, as boiling can make the parmesan turn grainy and dull the truffle aroma.
Substitutions
- Replace double cream with single cream for a lighter sauce; you may need a little more pasta water to keep it glossy.
- Replace parmesan with grana-padano-cheese for a slightly milder, sweeter finish.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan with a splash of water until piping hot, then add a little extra black pepper. Truffle aroma fades quickly, so shave any remaining truffle only at the table.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Spaghetti alla Nerano (Courgette and Cheese Pasta)
Spaghetti with fried courgettes and melted cheese
Smoked Sardine Pasta
Smoked sardine pasta with lemon, garlic and parsley
Pasta all’Amatriciana (Spaghetti with Guanciale and Tomato)
Roman spaghetti with guanciale, chilli tomato sauce and pecorino
Spaghetti alla Cetara (Spaghetti with Anchovy, Garlic and Chilli)
Spaghetti with anchovy, garlic, chilli and parsley
Spaghetti al Tonno (Tuna and Tomato Pasta)
Spaghetti with tuna, tomato, capers and parsley
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Slow Cooker Pulled Pork Sandwiches
Slow cooked pulled pork in soft rolls with barbecue sauce
Bandeja Paisa (Colombian Mixed Platter)
Colombian mixed platter with beans, rice, pork, egg and plantain
Cauliflower Cheese Bake
Cauliflower baked in Cheddar and mustard sauce with breadcrumbs
Zuppa di Pesce alla Veneziana (Venetian Fish Soup)
Venetian fish soup with mixed seafood in tomato and white wine
Skillet Cornbread with Jalapeño and Cheddar
Golden skillet cornbread with jalapeño and cheddar
Laal Maas (Rajasthani Fiery Red Mutton Curry)
Fiery Rajasthani mutton curry with dried red chillies and yoghurt
Fettuccine Alfredo
Fettuccine in a silky butter and Parmesan sauce
Gnocchi al Gorgonzola (Blue Cheese Gnocchi)
Potato gnocchi in a quick Gorgonzola and cream sauce
Pasta al Limone (Creamy Lemon Pasta)
Spaghetti with creamy lemon sauce, Parmesan and black pepper
Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)
Potato gnocchi in gorgonzola cream with toasted walnuts
Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)
Potato gnocchi in gorgonzola cream sauce with toasted walnuts
Polenta Cremosa con Uova (Creamy Polenta with Fried Eggs)
Creamy polenta with butter, Parmesan and fried eggs
You might also like
Zumo de Naranja (Fresh Orange Juice)
Freshly squeezed orange juice served straight away
Chips with Cheese and Onion Gravy
Thick-cut chips topped with Cheddar and hot onion gravy
Air Fryer Crispy Chilli Chicken
Crispy air fryer chilli chicken tossed in a glossy sauce.
Chicken and Leek Pasty
Baked chicken and leek pasty with a creamy mustard filling.
Jägerschnitzel (Pork Schnitzel with Mushroom Gravy)
Crisp pork schnitzel topped with creamy mushroom gravy
Mantecados (Spanish Holiday Shortbread Biscuits)
Tender shortbread biscuits with cinnamon, vanilla and icing sugar
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Ultimate Hard Anodized Nonstick Fry Pan 12 Inch
- Excellent price-performance
- Thermo-Spot heat indicator
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
