Creamy Pasta with Veal and Black Truffle Butter | Easy Gourmet Recipe

Ingredients

• 500g ground veal (preferably organic)
• 2 tablespoon premium black truffle butter
• 4 garlic cloves, finely minced
• 1 medium yellow onion, diced
• 1 tablespoon Italian herb blend
• ½ tablespoon sea salt
• ¼ tablespoon freshly ground black pepper
• ½ cup rich veal stock
• 1 cup heavy cream (36% fat)
• ½ cup freshly grated Parmesan Reggiano
• 225g pasta (penne recommended)
• Fresh parsley, finely chopped

Instructions

1. Brown the veal:
   • Heat a large heavy-bottomed pot over medium heat
   • Add truffle oil and swirl to coat the bottom
   • Add ground veal, breaking it up with a wooden spoon
   • Cook undisturbed for 2 minutes, then stir and continue cooking until evenly browned (5-7 minutes total)
2. Sauté aromatics:
   • Add diced onion and cook until translucent (3 minutes)
   • Stir in minced garlic and cook until fragrant (1 minute)
   • Season with Italian herbs, salt, and pepper
3. Create the sauce:
   • Pour in veal stock, scraping up any browned bits
   • Simmer uncovered for 5 minutes to reduce slightly
   • Stir in heavy cream and bring to a gentle simmer
   • Add Parmesan cheese, stirring constantly until melted and sauce thickens (3-4 minutes)
4. Cook the pasta:
   • Add dry pasta to the pot, ensuring it's submerged in sauce
   • If needed, add ¼ cup of water or additional stock
   • Cover and cook for 8-10 minutes, stirring occasionally
   • Test pasta for doneness - it should be al dente
5. Final touches:
   • Remove from heat and let stand for 2 minutes
   • Adjust seasoning with additional salt if needed
   • Garnish generously with fresh parsley
   • Serve immediately with extra Parmesan on the side

Chef's Notes

• For optimal flavor, use authentic Italian black truffle oil - check the ingredients to ensure it contains real truffles
• If veal isn't available, ground beef (85% lean) or ground pork make good substitutes
• The sauce will thicken as it cools - if it becomes too thick, stir in a splash of pasta cooking water
• For extra luxury, shave fresh black truffle over the finished dish

Recommended Pairings

• Wine: Medium-bodied red like Barolo or Pinot Noir
• Salad: Bitter greens with lemon dressing to cut the richness
• Bread: Warm crusty bread for soaking up the sauce