Few things say comfort like a bowl of pasta. But comfort doesn’t have to mean compromise. Chef Smith’s one-pot truffle pasta is rich, silky, and indulgent, yet stripped back to its essentials: fewer dishes, more flavor. This is the kind of recipe that turns a Tuesday night into something memorable.
Ingredients (serves 2)
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200g tagliatelle or fettuccine
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2 tbsp unsalted butter
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1 shallot, finely diced
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2 cloves garlic, minced
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150ml heavy cream
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30g Parmesan, grated (plus extra to serve)
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1 tsp truffle oil (white or black)
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Sea salt & cracked black pepper
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Fresh parsley to garnish
Method
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In a deep skillet or wide pan, melt butter and gently sauté the shallot and garlic until translucent.
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Add the pasta and just enough water to cover. Simmer until the pasta is al dente and the liquid has reduced.
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Stir in cream and Parmesan, letting the sauce thicken into a glossy coating.
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Finish with truffle oil, a grind of black pepper, and a sprinkle of parsley.
Chef Smith’s Note
“Cooking pasta directly in its sauce is about control. The starch released from the noodles gives you a natural, velvety texture — no shortcuts, just precision.”
Serve It With
A chilled glass of Chardonnay or a light Pinot Noir. Add a simple green salad and you’ve got a dish that feels both effortless and indulgent.
