Truffle Alfredo Pasta

Cook the Pasta:

• Cook the pasta according to the package instructions until al dente. Drain and set aside.

Prepare the White Sauce:

• In a large saucepan, melt the butter over medium heat.
• Add the flour and whisk continuously to create a roux. Cook for 1-2 minutes until it becomes golden but not brown.

Add Milk and Cream:

• Gradually pour in the whole milk and heavy cream, continuing to whisk to avoid lumps. Bring the mixture to a simmer, stirring constantly until it thickens.

Add Parmesan Cheese:

• Once the sauce has thickened, reduce the heat to low and add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Season the Sauce:

• Season the white sauce with salt and black pepper to taste. Keep in mind that Parmesan is salty, so adjust accordingly.

Add Truffle Oil:

• Drizzle the truffle oil into the white sauce, starting with 1 tablespoon. Taste and add more if desired. Truffle oil can be strong, so it’s better to start with a small amount and adjust to your preference.

Combine with Pasta:

• Add the cooked pasta to the white truffle sauce, tossing until the pasta is evenly coated.

Serve:

• Plate the Truffle White Sauce Pasta and garnish with fresh chopped parsley.