Truffle Garlic Street Pasta
Bold, aromatic pasta tossed in a creamy garlic-shallot sauce, finished with white truffle oil and crunchy toasted breadcrumbs for a luxurious street-f...
4 servings
Italian-inspired Street Food Cuisine
🟡Intermediate★★★☆☆
Jul 16, 2025
29 views
Ingredients
🥩
120 ml
low-sodium chicken stock
or vegetable stock
🌾
60 g
panko breadcrumbs
Japanese style for extra crunch
🥬
6 each
garlic cloves
minced to a paste
🥛
240 ml
heavy cream
🥛
60 g
Parmesan cheese
finely grated, plus more to serve
🥛
2 tbsp
unsalted butter
cut into cubes
💧
60 ml
dry white wine
crisp and unoaked
📦
400 g
dried spaghetti
bronze-cut if possible for better sauce adhesion
🫒
2 tbsp
extra-virgin olive oil
divided
📦
2 each
shallots
finely minced
📦
2 tbsp
flat-leaf parsley
finely chopped, divided
🥬
0.5 tsp
red pepper flakes
optional, for gentle heat
🥬
to taste
freshly ground black pepper
🍎
1 tsp
lemon zest
finely grated
🫒
2 tsp
white truffle oil
high-quality, finishing grade
🌶️
to taste
kosher salt
for pasta water and seasoning
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Bring a large 5-litre pot of water to a rolling boil, season generously with kosher salt until the water tastes like the sea; this deeply seasons the dried spaghetti from the inside out.
Step 2
While the water heats, warm a small skillet over medium heat with 1 tbsp extra-virgin olive oil. Add the panko breadcrumbs, stirring constantly until evenly coated, then toast 3–4 minutes until golden and aromatic. Transfer to a bowl and immediately fold in lemon zest, 1 tbsp flat-leaf parsley, and a pinch of kosher salt. Reserve—the residual heat keeps them crisp without over-browning.
Step 3
Set a wide sauté pan over medium-low heat. Melt the unsalted butter with the remaining 1 tbsp extra-virgin olive oil until the butter foams. Add the shallots and sweat 2 minutes until translucent but not browned, releasing their sweetness.
Step 4
Stir in the garlic cloves and red pepper flakes, cooking about 60 seconds until the garlic cloves turn pale gold; stopping here preserves their perfume and prevents bitterness.
Step 5
Increase heat to medium-high, deglaze with the dry white wine, scraping up fond. Reduce by half—about 1 minute—so the sauce carries the wine’s brightness without raw alcohol.
Step 6
Pour in the heavy cream and low-sodium chicken stock. Bring to a gentle simmer, then lower the heat to maintain a quiet bubble; this allows the dairy proteins to thicken without curdling.
Step 7
Add the dried spaghetti to the boiling water and cook 1 minute less than package directions for a firm al dente. Stir occasionally so strands do not stick. Reserve about 240 ml of the starchy cooking water before draining.
Step 8
When the dried spaghetti is almost al dente, whisk the Parmesan cheese into the simmering cream sauce until fully melted and smooth. Season with kosher salt and freshly ground black pepper, tasting the balance of salt, heat, and acidity.
Step 9
Transfer the dried spaghetti directly to the sauce using tongs. Add 60–120 ml reserved pasta water to adjust consistency, then toss over medium heat for 1–2 minutes until the sauce emulsifies and clings in a glossy sheen. The agitation activates starch, creating a professional restaurant texture.
Step 10
Remove the pan from heat and immediately drizzle the white truffle oil over the pasta, tossing once more so the volatile aromatics are captured by the steam rather than lost to direct heat.
Step 11
Twirl the pasta into warm shallow bowls. Finish with a generous shower of the toasted breadcrumb mixture, the remaining flat-leaf parsley, extra Parmesan cheese, and a final twist of freshly ground black pepper. Serve at once—the dish is at its aromatic peak within minutes.
✨Chef's Tips
- ★Use a microplane to turn the garlic cloves into a fine paste—smaller particles release flavor faster and integrate seamlessly into the creamy sauce.
- ★Reserve more pasta water than you think you need; its starch is the secret to a silky emulsion that won’t break when the Parmesan cheese is added.
- ★Keep the white truffle oil away from direct heat; temperatures above 80 °C degrade its delicate aromatic compounds. Always add off-heat or tableside.
- ★For street-food style service, twirl the pasta into parchment cones or paper boats, sprinkle the toasted breadcrumb mixture last minute, and hand guests a fork—texture stays crisp and presentation feels casual yet luxe.
- ★Pair with a light, high-acid Italian white such as Vermentino; its citrus notes echo the lemon zest while cutting through the richness of the heavy cream.
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