Whether you’re enjoying a cosy night in or planning to bring in the New Year with elevated comfort food, this white sauce truffle pasta will do the trick. This creamy pasta benefits from the intense, garlicky flavour of the white truffle oil, pairs well with warm, toasted garlic bread, and is best enjoyed hot off the stove.
In a large pot, add two litres of water and about 2 tbsp of salt. Bring the salted water to a rolling boil. Now add the pasta and immediately stir to prevent it from sticking. Cook uncovered, stirring occasionally, for the time on the package. Taste a minute or two before the suggested time for that perfect al dente bite.
Description - Step 2
Step 2: Reserve pasta water
Once the pasta is cooked al dente, scoop out half a cup of the starchy pasta water; then, drain the pasta in a colander.
Description - Step 3
Step 3: Sauté Aromatics
In a large pan or saucepan, melt the butter over medium-low heat. Add the onions and cook for 2-3 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Description - Step 4
Step 4: Make the sauce base
Sprinkle the flour over the butter and onion mixture, stirring constantly for about a minute to cook out the raw flour taste. Slowly pour in the milk, whisking continuously to ensure a smooth, clump-free consistency. Bring the mixture to a gentle simmer.
Description - Step 5
Step 5: Add the cheese
Turn the heat to low. Now, stir in the grated Parmesan cheese and season with salt and pepper. Continue stirring until the cheese is completely melted and the sauce is smooth. Turn off the heat and stir in the truffle oil to preserve its aroma. Your sauce is ready.
Description - Step 6
Step 6: Combine the pasta and sauce
Add the drained pasta directly to your hot sauce and toss it well. Use the reserved starchy water (add 1 tbsp at a time) to help the sauce cling perfectly. Garnish with shaved Parmesan cheese or chopped chives and serve hot.