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A close-up of rigatoni pasta covered in a creamy sauce with a drizzle and dollops of black squid ink, served on a white plate.

Rigatoni with Parmesan Cream & Black Truffle Sauce

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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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Italian
Calories: 1680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

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