Rich, decadent and elegantly simple, this black truffle pasta with Meyer lemon cream sauce is the kind of dish that transforms a quiet evening into something extraordinary. Earthy black truffle perfectly complements the brightness of Meyer lemon, while luxuriously silky cream sauce binds it all together. Ideal for a special dinner or whenever you want to indulge in something refined yet comforting, this pasta offers an unforgettable flavor experience with just a handful of quality ingredients.
INGREDIENTS
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8 oz fresh fettuccine or tagliatelle (preferably egg pasta)
1 tablespoon unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
1 cup heavy cream
1 teaspoon Meyer lemon zest
2 tablespoons Meyer lemon juice (about 1 lemon)
1 oz black truffle (fresh if possible, or high-quality truffle paste/oil)
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmigiano-Reggiano (optional)
Fresh parsley or microgreens for garnish
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INSTRUCTIONS
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1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions, usually 2 to 3 minutes for fresh pasta. Reserve 1/2 cup of the pasta water, and drain the rest.
2. Make the Sauce Base
In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic, and saute for about 30 seconds until fragrant but not brown.
3. Build the Cream Sauce
Pour in the heavy cream, and stir in the Meyer lemon zest and juice. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
4. Incorporate the Truffle
Stir in finely shaved or grated black truffle (or truffle paste/oil). Let the sauce simmer gently for another 1 to 2 minutes to allow the flavors to meld. Add salt and black pepper to taste.
5. Combine Pasta and Sauce
Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
6. Finishing Touches
Sprinkle with grated Parmigiano-reggiano. Plate immediately, and garnish with extra truffle shavings and fresh herbs.
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TIPS
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For a bolder truffle flavor, drizzle a few drops of truffle oil just before serving.
Use Meyer lemon for its sweeter, floral citrus profile. Regular lemon can be substituted, but reduce the juice slightly to avoid excessive tartness.
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