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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.

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. But if you’ve never made your own homemade pasta, I encourage you to do so. It’s a wonderful experience, and I truly enjoy the entire process.
Tools for Making Pasta
As for pasta tools, you may use a simple process of rolling it out by hand with a long rolling pin and then cutting it, which is indeed a craft of learning but very satisfying. I get along quite well with a pasta tool that attaches to my KitchenAid mixer, but you could also use a hand machine to make homemade pasta.
You may also want to invest in some specialty flours. Although I’ve made lovely pasta with all-purpose flour, there are advantages of using “00” pizzeria flour (for silky, smooth pasta) and semolina flour (for a more structured, chewier pasta such as spaghetti). I actually like to combine the flours when making certain pastas.
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Ingredients for Fettuccine with Truffle Sauce and Asparagus
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions for Preparing This Recipe
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 using a knife and cutting board. Grate the Parmesan cheese with a fine-edge grater. Set aside until ready to use.

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.
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.
Of course, if you have the opportunity to use fresh truffles, please use them instead!

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 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 coat in sauce. Serve warm with a hard, crusty bread such as Tangy Sourdough or Rustic Sourdough Baguettes.
Wine Suggestion
Serve this Fettuccine dish with a light merlot or pinot noir, such as Byon’s Pinot Noir from Julia’s Vineyard, Santa Maria Valley, California.
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Fettuccine with Truffle Sauce and Asparagus
(As an Amazon Associate, I earn from qualifying purchases.)
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
- Gather your ingredients so you have everything close at hand on the counter or table.
Prepare the 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.
- Using a knife and cutting board, mince the shallots and garlic. Grate the Parmesan cheese with a fine-edged grater. 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. Sauté 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
- 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 coat in sauce. Serve warm with a hard, crusty bread. Serves 4-6.
Can you use truffle oil in this recipe?
Hi Samantha, I suppose you could use truffle oil instead of the pate, although I’m not sure how it will turn out. I would suggest using it sparingly to begin and go from there. The truffle flavor in this dish should not be overpowering. Hope that helps. Thanks for stopping by. ~ Deborah