Creamy Truffle Pasta with Truffle Burrata

This Creamy Truffle Pasta with Truffle Burrata is an elegant and indulgent dish that’s perfect for entertaining or a luxurious night in. Shell pasta is cooked to al dente and tossed in a rich cream sauce infused with garlic, herbs, and a touch of truffle oil. A blend of fontina, Parmesan, mozzarella, and mascarpone creates a velvety, cheesy finish, elevated by a final topping of luscious truffle burrata. It’s sophisticated, flavorful, and guaranteed to impress—especially when finished with a drizzle of truffle oil and extra Parm.

Author: These Carbs Don't Count

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,466 kcal per serving

Ingredients

1 - Banza shell 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
¼ tsp - chili flakes
½ tsp - dried parsley
1 tbsp - truffle oil
½ cup - shredded fontina cheese
½ cup - grated Parmesan cheese
½ cup - shredded mozzarella cheese
¼ cup - mascarpone cheese
1 - truffle burrata ball
parmesan
truffle oil
Reserved pasta water

Instructions

Cook pasta according to package instructions. Reserve 1 cup pasta water and drain the rest.
In a large skillet over medium heat, melt butter with olive oil. Add garlic and cook until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Season with salt, pepper, garlic powder, onion powder, chili flakes, and parsley. Stir in truffle oil.
Add fontina, Parmesan, mozzarella, and mascarpone cheese. Stir until smooth and creamy.
Add cooked pasta and a splash of reserved pasta water. Toss to combine and let simmer a few minutes.
Plate the pasta and top each portion with a ball of truffle burrata.
Finish with extra Parmesan and a drizzle of truffle oil. Serve hot.

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