Truffle Sauce Mascarpone Linguine Pasta Recipe – Timperio

AuthorGiuseppe Timperio
DifficultyBeginner

It is challenging to cook a faster, simpler, and more satisfying main dish than a mascarpone and truffle sauce pasta. The preparation of this recipe is extremely simple, and you'll find our version begineer-friendly! Both long and short pasta suit this recipe, and we recommend using spaghetti, linguine, paccheri, penne rigate, or rigatoni.

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 130 g Linguine Pasta Alternatively, you may use spaghetti, paccheri, penne rigate, or rigatoni.
 20 ml Timperio NobileAlternatively, you may use Timperio Gentile or Timperio Organic Bio/olio
 1 qt Garlic clove, smashed
 50 g Mascarpone
 25 g Parmesan cheese, grated
 1 pinch Salt, to taste
 1 pinch Black pepper, to taste
1

In a large pot, cook pasta "al dente" by following the package instructions in salted boiling water. Put aside 15 ml (1 tablespoon) of pasta water (optional)

2

While cooking the pasta, in a medium-size skillet, add the clove of garlic (smashed), and the extra virgin olive oil over low to medium heat for 3 to 5 minutes till the garlic starts to turn golden. Remove the garlic.

3

Into the skillet, add the mascarpone and the truffle sauce over low heat. Season with salt & pepper. Stir the sauce and cook it until homogeneous and fragrant. Add the pasta water you previously put aside (optional). Stir to make the sauce. Lower the heat.

4

Once the pasta is ready and "al dente", drain it. Add the pasta and the parmesan cheese into the skillet. Toss and combine. Top with more Parmesan cheese and black truffle slices (optional). Serve immediately.

Ingredients

 130 g Linguine Pasta Alternatively, you may use spaghetti, paccheri, penne rigate, or rigatoni.
 20 ml Timperio NobileAlternatively, you may use Timperio Gentile or Timperio Organic Bio/olio
 1 qt Garlic clove, smashed
 50 g Mascarpone
 25 g Parmesan cheese, grated
 1 pinch Salt, to taste
 1 pinch Black pepper, to taste

Directions

1

In a large pot, cook pasta "al dente" by following the package instructions in salted boiling water. Put aside 15 ml (1 tablespoon) of pasta water (optional)

2

While cooking the pasta, in a medium-size skillet, add the clove of garlic (smashed), and the extra virgin olive oil over low to medium heat for 3 to 5 minutes till the garlic starts to turn golden. Remove the garlic.

3

Into the skillet, add the mascarpone and the truffle sauce over low heat. Season with salt & pepper. Stir the sauce and cook it until homogeneous and fragrant. Add the pasta water you previously put aside (optional). Stir to make the sauce. Lower the heat.

4

Once the pasta is ready and "al dente", drain it. Add the pasta and the parmesan cheese into the skillet. Toss and combine. Top with more Parmesan cheese and black truffle slices (optional). Serve immediately.

Truffle Sauce Mascarpone Linguine Pasta Recipe – Timperio
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