Aperol-Infused Pasta with Cream and Truffle
A rich, bittersweet pasta dish blending the complexity of Aperol with creamy truffle sauce for a luxurious aperitivo experience. This Italian-inspired pasta recipe, ready in about 50 minutes, layers Aperol, Heavy cream, Parmesan cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 oz Aperol
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese
- 12 oz Pasta (spaghetti)
- 1 tbsp Black truffle shavings
- 2 Garlic cloves
- 1 tbsp Butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: In a large skillet, melt 1 tbsp butter over medium heat. Sauté 2 minced garlic cloves for 30 seconds until fragrant, then add 2 oz Aperol and 1 cup heavy cream. Cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.
- Step 3: Stir in 1/2 cup grated Parmesan and 1 tbsp truffle shavings. Toss with cooked pasta, adding reserved pasta water as needed to bind the sauce. Season with salt and pepper.
