Fettuccine with Truffle Sauce and Asparagus

Fettuccine with Truffle Sauce and Asparagus

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I love Italian food and making my own pasta. This Fettuccine with Truffle Sauce and Asparagus is a perfect second course (Primi) for a traditional Italian meal. Or served as a side dish with shrimp or steak.

Serving Fettucine with Black Truffle Sauce and Asparagus with Boiled Shrimp

This truffle sauce is basically an Alfredo Sauce flavored with luxurious black summer truffles, which is so decadent and yummy.

Make your own pasta or buy your favorite brand. If using dried pasta, I recommend buying De Cecco.

 

Ingredients for Fettuccine with Truffle Sauce and Asparagus

  • Fettuccine – dried or Homemade
  • bunch of fresh asparagus, trimmed and cut into 2-3″ pieces
  • butter
  • shallots
  • garlic clove
  • cream cheese
  • half and half cream
  • black summer truffle pate
  • Parmesan cheese
  • kosher salt
  • freshly ground black pepper
  • freshly grated nutmeg

 

Instructions for Preparing This Recipe

Recipe for Homemade Pasta

This sauce will not take long to make, so if you are preparing fresh pasta, you’ll want to have it pressed out and drying.

Impress your guests by making your own pasta. You will not be disappointed, and in fact, you will be amazed at how simple and satisfying it is to make fresh pasta. It’s truly a joy and those eating it will notice and appreciate it. See my Homemade Pasta Recipe Here. 

 

Prepare the Ingredients

As always, gather your ingredients so you have everything close at hand on the counter or table.  Mince the shallots and garlic. Grate the Parmesan cheese. Set aside until ready to use.

Preparing the Asparagus

Trim and cut the fresh asparagus into 2-3″ pieces. Place the asparagus in a bowl with 2 tablespoons water. Heat in a microwave for 6-8 minutes until tender. Sprinkle with kosher salt and freshly ground black pepper. Set aside until ready to use.

 

Make the Truffle Sauce

In a large skillet over medium heat, melt the butter. Saute the shallots and garlic until tender, about 2-3 minutes. Stir in cream cheese and whisk until smooth. Pour in the half and half in three parts, stirring well each time.

Add the Black Summer Truffle Pate and continue stirring until the sauce reaches the desired thickness.

Black Truffle Paste

Here in the United States, if you want anything with truffles, you’ll probably have to purchase it online or possibly at a high-end grocer. I tried this Black Summer Truffle Pate and was impressed with how it flavored this Alfredo sauce. A little goes a long way, so try it in small amounts and then add more as needed. 

Once opened you’ll need to use this pate within 10-14 days stored in the refrigerator. Other ways to use it are in scrambled eggs, potato or pasta dishes, with cheese and crackers, or to make truffle butter to spread on bread or in other dishes.

Truffle Sauce with Nutmeg

Remove the pan from heat and stir in the grated Parmesan and freshly grated nutmeg. Season with kosher salt and freshly ground black pepper. Cover with a lid and keep warm while preparing the pasta.

Prepare Fettuccine as directed in a pot of boiling water with 1 tablespoon kosher salt.

Fresh pasta does not take as long to cook, so if using fresh fettuccine, cook it in boiling water for 3-4 minutes until it reaches al-dente.

Serving Fettuccine with Truffle Sauce and Asparagus

Add the prepared asparagus and cooked pasta to the truffle sauce. Stir to cover in sauce. Serve warm with a hard, crusty bread.

Learn more about my Traditional Italian Meal Here. See more Italian Dinner Recipes Here.  Browse Side Dishes Here.

Serving Fettuccine with Truffle Sauce and Asparagus

Fettuccine with Truffle Sauce and Asparagus

This Fettuccine with Truffle Sauce and Asparagus is a perfect second course (Primi) for a traditional Italian meal. Or served as a side dish with boiled shrimp or steak. So yummy! 
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: Italian
Keyword: Black Summer Truffle Pate, Homemade Alfredo Sauce, Homemade Pasta, Pasta, Primo, Truffles
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Equipment

Grater/Zester
Glass Measuring Cups
Mauviel Copper Pans
Pasta Tongs

Ingredients

  • 1 pound Fettuccine See Homemade Pasta Recipe Here
  • 1 bunch fresh asparagus trimmed and cut into pieces
  • 1/2 cup butter
  • 2 tablespoons shallots minced
  • 2 cloves garlic minced
  • 8 oz cream cheese room temperature
  • 1 1/2 cups half and half cream
  • 1 1/2 teaspoons black truffle pate more or less, depending on taste
  • 1 1/2 cups Parmesan cheese grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Instructions

Prepare Your Ingredients

  • This sauce will not take long to make, so if you are preparing fresh pasta, you'll want to have it pressed out and drying.
    As always, gather your ingredients so you have everything close at hand on the counter or table. 
    Mince the shallots and garlic. Grate the Parmesan cheese. Set aside until ready to use.
    Trim and cut the fresh asparagus into 2-3" pieces. Place the asparagus in a glass bowl with 2 tablespoons water. Heat in a microwave for 6-8 minutes until tender. Sprinkle with kosher salt and freshly ground black pepper. Set aside until ready to use.

Make the Truffle Sauce

  • In a large skillet over medium heat, melt the butter. Saute the shallots and garlic until tender, about 2-3 minutes. Stir in cream cheese and whisk until smooth. Pour in the half and half in three parts, stirring well each time.
  • Add the Black Summer Truffle Pate and continue stirring until the sauce reaches the desired thickness.
  • Remove the pan from heat and stir in the grated Parmesan. Season with kosher salt, freshly ground black pepper, and freshly grated nutmeg. Cover to keep warm while the pasta cooks.
  • Prepare Fettuccine as directed in a pot of boiling water with 1 tablespoon kosher salt. Fresh pasta does not take as long to cook, so if using homemade fettuccine, cook it in boiling water for 3-4 minutes until it reaches al-dente.
  • Add the prepared asparagus and cooked pasta to the truffle sauce. Stir to cover in sauce. Serve warm with a hard, crusty bread. Serves 4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.
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