Description
Drum roll please, the long awaited recipe of the summer! I promised I would deliver this recipe before summer ended and here it is, like I said before its one of those recipes where you don’t need many ingredients but you need good quality ingredients. Check out my notes below in the recipe card for more details + tips!
Ingredients
Scale
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1&½ cups milk
- ½ tsp black pepper
- 1 cup freshly grated parmigian cheese
- 2 tbsp truffle oil
- ¼ cup onion or shallots finely diced
- 8oz half a box of thin spaghetti cooked, drained
Instructions
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In a pot, melt butter and add flour. On med-low heat mix the roux until its a slight golden brown and add the onions. Cook for 2 mins until onions are slightly cooked and wilted down and add the truffle oil.
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Next add the milk and whisk out any clumps from the roux until you have a smooth consistency. Lower the heat and bring to a simmer.
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Add the parmigiana cheese, black pepper and salt to taste. Keep stirring until the sauce starts to thicken. Add in the cooked pasta and serve while its hot. Enjoy!
Notes
- I love the brand truffle hunter and have been using all their truffle products for years now, the flavor is rich and no BS ingredients. You can find them on amazon.
- I love to use black truffle oil because the flavor is more intense, but if you do use white truffle oil just add a little bit more to get the flavor to enhance.
- Use real parm cheese, not that jarred stuff cause it will make a huge difference in texture and flavor in your sauce.
- Drizzle more truffle sauce on top before serving if you like.
- You can add mushrooms into this recipe as well, cook them along with the onions.
- Prep Time: 10
- Cook Time: 10
- Category: dinner, entree
- Cuisine: Italian
Keywords: easy dinner, homemade sauce, truffle pasta, truffle pasta sauce
