Rigatoni with Parmesan Cream & Black Truffle Sauce

Rigatoni tossed in a parmesan cream built with white wine, a parmesan rind, garlic, bay leaf, and orange peel, then finished with a squid ink and black truffle sauce blended with Bona Furtuna olive oil. Makes 2 servings.

Why You'll Love Rigatoni with Parmesan Cream & Black Truffle Sauce

The truffle sauce is just egg yolk, lemon juice, Bona Furtuna olive oil, squid ink, and 50g of black truffles, blended smooth and strained through a fine mesh sieve into a squeeze bottle. The parmesan cream reduces white wine with a parmesan rind, garlic, bay leaf, and a strip of orange peel, then gets strained and finished with grated parmesan and a splash of pasta water for emulsion. Both come together for two servings.

Tips and Tricks

• Use a high-powered blender: This helps create an ultra-smooth truffle sauce that looks and tastes luxurious.
• Don't skip the parmesan rind: It adds deep flavor and richness to the cream sauce during reduction.
• Save your pasta water: It's the secret to getting the perfect sauce texture and emulsion when finishing the dish.

Variations

Want to add your own twist? Try one of these easy ideas while keeping the truffle magic intact.

• Swap rigatoni for tagliatelle or fettuccine for a silkier presentation and more surface area for the sauce.
• Add sautéed mushrooms to amplify the earthy tones of the truffle.
• Finish with a drizzle of truffle oil if you want an extra punch of truffle aroma before serving.

Substitutions

Missing something? Here are some thoughtful swaps that still work beautifully.

• Heavy cream → Half and half or crème fraîche: Slightly lighter, but still rich and creamy.
• White wine → Vegetable broth or dry vermouth: A non-alcoholic or equally aromatic alternative.
• Black truffles → Truffle paste or truffle salt: A more affordable but still flavorful option.

Best Served With

• A crisp glass of dry white wine like Pinot Grigio or Vermentino
• Garlicky roasted broccolini or asparagus
• Warm ciabatta or focaccia to mop up the sauce
• A light citrus salad to balance the richness

How to Store Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of cream or pasta water to bring the sauce back to life.
• Avoid microwaving if possible, as the emulsion may break and the truffle flavor can diminish.

Common Questions

Rigatoni with Parmesan Cream & Black Truffle Sauce

No ratings yet

Rigatoni coated in a luxurious parmesan cream, finished with a squid ink-infused black truffle sauce. This dish is layered and elegant, designed to showcase the beauty of seasonal Italian ingredients, especially when sourced from Bona Furtuna.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: Italian

Calories: 1680

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 egg yolk
• 1 tablespoon lemon juice
• 2 tablespoon water
• 1 tablespoon Bona Furtuna olive oil
• 1 teaspoon squid ink
• 50 g black truffles
• 2 tablespoon butter
• ¼ onion chopped
• ½ cup white wine
• 12 oz cream
• 2 oz parmesan grated
• 1 parmesan rind
• 1 garlic clove whole
• 1 bay leaf
• 1 strip orange peel
• Rigatoni for 2 servings
• Salt to taste
• ¼ cup Reserved pasta water

Equipment

• Nutribullet or high-speed blender
• Saucepan
• Knife and microplane
• Wooden Spoon
• Large sauté pan
• Large pot
• Squeeze bottle
• Fine Mesh Strainer

Method

 

Make the Black Truffle Sauce

1. Add egg yolk, lemon juice, olive oil, water, squid ink, and black truffles to a Nutribullet or blender.
2. Blend until smooth, then strain through a fine mesh sieve.
3. Transfer sauce to a squeeze bottle and reserve any truffle bits from the strainer for garnish.

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add rigatoni and cook for 9-11 minutes, until al dente.
3. Drain and reserve ¼ cup pasta water.

Build the Parmesan Cream

1. In a pan, melt butter over medium-low heat. Add chopped onion and sweat until translucent.
2. Add white wine and reduce by 75%.
3. Add cream, parmesan rind, garlic clove, bay leaf, and orange peel.
4. Simmer until reduced by half. Remove from heat and strain out solids.
5. Return to low heat, add grated parmesan and a few tablespoons of reserved pasta water. Stir until emulsified.

Finish the Pasta

1. Add cooked rigatoni to the parmesan cream.
2. Toss or shake the pan to fully coat the pasta.

Nutrition

Calories: 1680kcalCarbohydrates: 48gProtein: 35gFat: 143gSaturated Fat: 90gPolyunsaturated Fat: 7gMonounsaturated Fat: 38gTrans Fat: 0.1gCholesterol: 617mgSodium: 1235mgPotassium: 562mgFiber: 1gSugar: 26gVitamin A: 5711IUVitamin C: 11mgCalcium: 1007mgIron: 3mg

Notes

Storage: cover and refrigerate for up to 2 days. The cream sauce is best reheated gently over low heat with a splash of water or reserved pasta water.

Tried this recipe?

Let us know how it was!