Bucatini pasta tossed in a creamy cheese sauce with slices of truffle mushrooms. This creamy truffle pasta is simple, delicious, and perfect for a weeknight meal.
8 oz pasta
1 cup reserved pasta water, divided
3 tablespoons butter, divided
1/2 teaspoon ground black pepper
1 cup shredded Parmesan cheese
⅓ cup shredded pecorino cheese
1 tablespoon sliced truffle in oil, more to taste
Truffle salt to taste
In a medium sized pot, bring water to a boil and cook the pasta according to the directions on the package until al dente. Reserve about a cup of water. Then drain the pasta and set aside for now.
In a large skillet over medium heat, melt two tablespoons of butter. Add cracked black pepper and cook for about a minute until toasted.
Add about ½ cup reserved pasta water to the skillet and bring it to a simmer. Add the pasta and the rest of the butter. Reduce the heat to low and add the parmesan. Stir and toss with tongs until the cheese has completely melted.
Next, remove the pan from heat and add the pecorino. Stir until the cheese has melted and the sauce coats the pasta.
Toss the pasta with sliced truffle. Add more pasta water if it appears too dry. Season with truffle salt to taste.
Serve the creamy truffle pasta immediately warm.