Creamy Truffle Garlic Noodles

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Cook the noodles according to the package directions until tender but still slightly firm. Before draining, reserve about 1/2 cup of the starchy pasta water, then drain the noodles.

2. 2

   While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef, season it with salt and black pepper, and fry until browned and cooked through, breaking it into small pieces as it cooks, about 5–7 minutes. Transfer the beef to a plate and set it aside.

   Start 7-minute timer
3. 3

   Reduce the skillet heat to medium and add the butter. Let it melt, then add the minced garlic. Cook for about 30–60 seconds, stirring constantly, until fragrant but not browned.

   Start 1-minute timer
4. 4

   Add the tomato paste to the skillet and stir it into the garlic butter. Cook for a couple of minutes, stirring, until the paste darkens slightly and smells sweet and savory.

5. 5

   Pour in the heavy cream and whisk until the tomato paste is fully incorporated and the sauce is smooth. Let it warm gently without allowing it to boil vigorously.

6. 6

   Add a splash of the reserved pasta water and a pinch of salt. Stir to loosen the sauce and bring it to a creamy, pourable consistency.

7. 7

   Stir in the truffle hot sauce. Taste and adjust the amount of hot sauce and salt according to your preferred heat and seasoning level.

8. 8

   Add the grated Parmesan and stir until it melts into the sauce. If the sauce becomes too thick, add another splash of reserved pasta water.

9. 9

   Add the cooked noodles to the skillet and toss thoroughly until every strand is coated in the creamy sauce.

10. 10

    Return the cooked beef to the skillet and toss until evenly distributed and heated through. Serve immediately, with additional Parmesan or truffle hot sauce if desired.