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Easy Foie Gras and Truffle Pasta Recipe

from United States by
This indulgent pasta dish marries the richness of melted Italian cheese with velvet-smooth foie gras and truffle. Top it with a touch of salt and a little more truffled foie gras, and voila. Have you ever seen a more seductive combination of gourmet ingredients? Dig in!

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Easy Foie Gras and Truffle Pasta Recipe

  • 1 lb box of your favorite pasta
  • 2 tablespoons salted butter
  • ½ pint heavy cream
  • 6 oz truffled micuit foie gras
  • 4 oz mascarpone cheese
  • 3 tablespoons grated parmigiana reggiano cheese
  • Fine sea salt to taste
  • 4 thin slices of truffled micuit foie gras for plating

  1. Boil a pot of water and cook the pasta until it's al dente.
  2. Heat the butter on a large saute pan on medium heat. Once the butter is melted, add the heavy cream.
  3. Meanwhile, slice the 6 oz of micuit foie gras and add it to the pan once the heavy cream begins to boil. Whisk it in to incorporate it.
  4. As the mixture begins to boil again, whisk in the Mascarpone cheese.
  5. Again, wait for the mixture to boil before whisking in the Parmigiano Reggiano cheese.
  6. After the mixture boils again, it should thicken. Now drop in the pasta and mix it into the sauce. Remove it from the heat.
  7. Sprinkle around 1 teaspoon of salt.
  8. Plate, and then place the thin slices of micuit foie gras on top.

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