Linguine and Brussels Sprouts in Truffle Cream Sauce

Linguine and Brussels Sprouts in Truffle Cream Sauce


Easy to prepare and so decadent, this linguine and Brussels sprouts in truffle cream sauce will be your new favorite weeknight dinner.

Linguine and Brussels Sprouts in Truffle Cream Sauce

If you don’t have truffle oil or you aren’t a big fan of the truffle flavor, omit or replace a few teaspoons of fresh lemon juice.

Take care to get a deep, golden brown color on your Brussels sprouts. It will create a much deeper flavor for your pasta!

You will use reserved pasta cooking water as the base of your truffle cream sauce, so don’t dump it down the drain.

Linguine and Brussels Sprouts in Truffle Cream Sauce

Linguine and Brussels Sprouts in Truffle Cream Sauce

Easy to prepare and so decadent, this linguine and Brussels sprouts in truffle cream sauce will be your new favorite weeknight dinner.
5 from 1 vote
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Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4
Calories: 791kcal

Equipment

  • Large pot
  • Wide skillet

Ingredients

  • 16 ounces linguine
  • 12 ounces slab bacon
  • 1 tablespoon butter
  • 2 shallots
  • 8 ounces Brussels sprouts
  • Salt and pepper to taste

Truffle Cream Sauce:

  • ¾ cup reserved pasta cooking water
  • ¼ cup heavy cream plus more, if desired
  • ¼ cup freshly grated parmesan cheese
  • 2 teaspoons white truffle oil
  • Salt and pepper to taste

Instructions

Prepare Linguine:

  • Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve ¾ cup pasta cooking water. Drain and set aside.

Prepare Ingredients:

  • While the pasta is cooking, prepare remaining ingredients. Slice the bacon into lardons. Peel and slice the shallots into thin rounds. Trim and rinse the Brussels sprouts and cut in half lengthwise.

Cook the Bacon:

  • In a wide skillet, add the bacon and turn the heat to medium. Cook, stirring often, until the bacon is crispy and browned and all the fat has rendered, about 8-10 minutes. Using a slotted spoon, transfer the cooked bacon to a bowl. Drain off all but 1 tablespoon of fat in the skillet and keep the heat on medium.

Prepare the Truffle Cream Sauce:

  • To the reserved pasta cooking water, add the cream, parmesan cheese, and truffle oil and whisk until the cheese is melted. Season with a sprinkle of salt and pepper.

Cook the Vegetables:

  • Add 1 tablespoon butter to the skillet of bacon fat. Once melted and frothy, add the shallot and cook for 5-6 minutes or until beginning to soften. Add the Brussels sprouts and cook for an additional 6-8 minutes or until the sprouts are tender and beginning to brown, but not overcooked. Season with salt and pepper.
  • Turn the heat to low and add the truffle cream sauce. Add the pasta and continue cooking for 1-2 minutes more or until the sauce is glossy and sticking to the linguine. Taste and season to your preferences. Turn off the heat.

To Serve:

  • Divide the linguine and Brussels sprouts between pasta bowls and serve with a sprinkle more of Parmesan cheese and a few more drops of truffle oil, if desired. Enjoy!

Nutrition

Calories: 791kcal | Carbohydrates: 93g | Protein: 27g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 529mg | Potassium: 645mg | Fiber: 6g | Sugar: 5g | Vitamin A: 804IU | Vitamin C: 49mg | Calcium: 140mg | Iron: 3mg

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