White Truffle Garlic Pasta with Fresh Herbs
A light, aromatic dish of whole-grain spaghetti glossed with an emulsified sauce of white truffle oil, sautéed garlic and shallot, brightened with fre...
4 servings
Italian Cuisine
🟡Intermediate★★★☆☆
Jul 16, 2025
50 views
Ingredients
🌾
1/2 cup
reserved pasta cooking water
as needed
🥛
1 tbsp
unsalted butter
cold, cubed
🫒
2 tbsp
white truffle oil
divided; reserve 1 tbsp for finishing
🥛
1/3 cup
grated Parmesan cheese
plus extra for serving
🌶️
6 large
fresh basil leaves
rolled and chiffonade
📦
12 oz
whole-grain spaghetti
📦
1 large
shallot
finely minced
📦
3 tbsp
fresh chives
snipped
🥬
3 large
garlic clove
thinly sliced
🥬
to taste
freshly ground black pepper
🍎
1 tsp
lemon zest
optional, finely grated
🫒
1 tbsp
extra-virgin olive oil
🌶️
to taste
kosher salt
for seasoning pasta water and sauce
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Bring a large pot of water to a rolling boil, season generously with kosher salt, then add the spaghetti and cook until 1 minute shy of al dente.
Step 2
Meanwhile, heat the olive oil and 1 tbsp of white truffle oil in a wide sauté pan over medium-low; add the shallot and cook until translucent, then add the garlic and cook until pale golden, about 30 seconds.
Step 3
Using tongs, transfer the spaghetti directly to the pan, add 1/2 cup reserved pasta water and the butter, then toss vigorously, adding more water as needed to create a glossy emulsion that coats the pasta.
Step 4
Remove the pan from heat and stir in the Parmesan cheese, fresh chives, basil chiffonade, and lemon zest until combined.
Step 5
Drizzle in the remaining 1 tbsp white truffle oil, season with black pepper and additional salt to taste, then toss once more to distribute flavors.
Step 6
Twirl the pasta onto warmed plates, garnish with extra Parmesan and a pinch of fresh chives, and serve immediately.
✨Chef's Tips
- ★Reserve, don’t drain: Lifting the whole-grain spaghetti straight from water to pan brings along just enough starch for emulsification without diluting flavor—far superior to draining in a colander.
- ★Smoke-point strategy: Combining extra-virgin olive oil with white truffle oil allows you to sauté aromatics without scorching the truffle oil’s volatile compounds, protecting its aroma.
- ★Butter emulsion science: Cold unsalted butter introduces controlled fat droplets that bind with starch, yielding a silky, restaurant-quality sauce without heavy cream.
- ★Herb timing: Adding fresh chives and fresh basil leaves off the heat maintains chlorophyll integrity, ensuring vivid color and bright, fresh flavor.
- ★Plating like a pro: Use a carving fork or tongs to twirl pasta into a tight nest inside a ladle before sliding it onto the plate—this height adds elegance and keeps the center warm longer.
white truffle oilgarlic pastawhole-grainfresh herbsdinner