Cheesy Truffle Alfredo Pasta

This Cheesy Truffle Alfredo Pasta is a decadent twist on the beloved classic, perfect for a special night in. The sauce begins with sautéed garlic in butter and olive oil, followed by a slow simmer of heavy cream that turns velvety and rich. Seasoned with herbs and spices and enhanced with the aromatic depth of truffle oil, it’s then finished with melty mozzarella and sharp Parmesan. Tossed with perfectly al dente pasta and a touch of reserved pasta water for creaminess, every bite delivers savory indulgence. Whether it’s Valentine’s Day or just a craving for something truly luscious, this dish hits all the right notes.

Author: These Carbs Don't Count

Category: Vegetarian

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 plates

Calories: 1,276 kcal per serving

Ingredients

½ lb - pasta
3 tablespoons - butter
1 tbsp - olive oil
3 cloves - garlic
1 ½ cups - heavy cream
½ tsp - salt
¼ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - dried parsley
1 tbsp - truffle oil
½ cup - grated Parmesan cheese
½ cup - shredded mozzarella cheese
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water.
In a pan over medium heat, melt butter and olive oil together.
Add minced garlic and sauté until fragrant, about 1 minute.
Pour in heavy cream and bring to a gentle simmer.
Season with salt, black pepper, garlic powder, onion powder, and dried parsley.
Stir in truffle oil, Parmesan, and mozzarella. Mix until cheese is fully melted and sauce is smooth.
Add cooked pasta and a splash of pasta water. Toss everything to combine.
Cook together for a few minutes, adding more pasta water as needed until sauce reaches desired consistency.
Top with more Parmesan and serve hot.