Truffled Pappardelle Alfredo
Truffled Pappardelle Alfredo with Pan-Seared Scallops
About This Recipe
This BEYOND delicious truffled pappardelle Alfredo recipe is everything you want in a celebratory dinner—creamy, garlicky, cheesy, silky, and elevated with optional truffle powder, truffle oil, and truffle slices. It feels restaurant-level but comes together shockingly fast and easy. Add pan-seared scallops (or whatever protein you’re into) on top and you have an unforgettable (but still easy) showstopper.
Why You’ll Love It
Restaurant-quality at home with minimal effort
Rich, creamy Alfredo sauce that coats every ribbon of pasta
Customizable truffle flavor—use as much or as little as you want
Simple scallop sear technique for perfect golden crust
Crowd-pleasing and elegant, perfect for birthdays, holidays, or date nights
Works with Parmigiano Reggiano or regular parmesan
Ingredients You’ll Need
For the Alfredo:
Pappardelle pasta (or whatever pasta you’re into)
Butter
Heavy cream
Garlic
Parmesan or Parmigiano Reggiano
Optional truffle seasoning (powder, oil, or slices)
Salt & pepper
For the Scallops:
Sea scallops (or whatever protein you’re into)
Butter
Grapeseed or avocado oil or any high heat cooking oil
Flour
Salt & pepper
How to Make It
Cook the pappardelle in salted water until al dente. In a pan, melt the butter, cook the garlic for a minute, then whisk in the heavy cream, truffle seasoning, salt, and pepper. Add the parmesan and let it melt into a smooth Alfredo. Toss the pasta directly from the pot into the sauce until fully coated. For the scallops, dry them well, season, lightly dredge in flour, and sear in hot butter and oil for 1–2 minutes per side until golden. Plate the pasta, drizzle with truffle oil, grate Parmigiano Reggiano on top, and finish with the scallops.
Tips for Success
Use Parmigiano Reggiano for the richest flavor, but regular parmesan works too.
Don’t boil the Alfredo sauce—gentle heat keeps it silky.
Salt to taste only after adding cheese, since parmesan is naturally salty.
Dry scallops extremely well to get a brown crust instead of steaming them.
If using truffle oil, add it at the end so the aroma doesn’t cook off.
Pappardelle absorbs sauce quickly, so serve immediately.
Frequently Asked Questions
Can I make this without truffle?
Absolutely—just leave out the truffle elements. The Alfredo is still incredibly rich and delicious.
Can I use another pasta shape?
Yes! Fettuccine, tagliatelle, linguine, or even rigatoni all work well.
Does Parmigiano Reggiano matter?
It gives a deeper, nuttier flavor, but any good-quality parmesan will work. Pre-grated parmesan melts differently, so freshly grated is ideal.
How do I avoid grainy Alfredo sauce?
Keep the heat low, add the cheese gradually, and avoid boiling the cream.
Can I prep this ahead?
The sauce is best made fresh, but you can prep the scallops and grate the cheese ahead of time.
Can I use frozen scallops?
Yes—just fully thaw and dry them thoroughly.
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Truffled Pappardelle Alfredo with Pan-Seared Scallops
Ingredients
Serves 4-6
1 lb. Pappardelle pasta
2 cups heavy cream
1/2 cup butter (I use salted)
3 large garlic cloves, minced
2 cups parmesan, grated
1 teaspoon of truffle powder (optional)
Truffle slices (optional)
Truffle oil (optional)
Parmigiano Reggiano for grating on top
Sea Scallops- however many you’re wanting, I had 8
2-3 tablespoons butter (I prefer salted)
2-3 tablespoons grapeseed oil or avocado oil
2-3 tablespoons flour
salt & pepper
Instructions
In a large pan, melt butter on medium heat. Once melted, add in garlic and cook until fragrant, about 2 minutes.
Whisk in heavy cream until combined. Add in truffle seasoning, and salt and pepper to taste. If you did not use salted butter, add in 1/2 teaspoon salt.
Stir in 2 cups of grated parmesan until combined and let cook until it starts to get melty.
Add in pasta directly from the pasta water instead of straining and gently toss until the pasta is thoroughly and evenly coated.
Add pasta to plate, drizzle with truffle oil, grate parmigiano reggiano on top, and garnish with truffle slices (beyond optional- I got mine from Trader Joe’s for $10!).
Pan Seared Scallops Instructions
Pat the scallops dry with paper towels to remove excess moisture. This helps achieve a nice sear. Sprinkle both sides of the scallops with salt and pepper.
In a medium pan or cast-iron pan, heat 3 tablespoons of butter and 2-3 tablespoons of grape-seed oil over medium-high heat. The combination of butter and oil prevents the butter from burning.
Once the butter is melted and the pan is hot, carefully add the scallops to the pan. Ensure there is some space between each scallop to allow for even cooking. Avoid overcrowding the pan, as this can result in steaming instead of searing.
Cook for 1-2 minutes on each side, or until they develop a golden-brown crust. Tilt the pan and use spoon to baste the butter/oil mixture over the scallops until your desired doneness.
Remove the scallops from the pan once they are cooked. Overcooking can lead to a rubbery texture.
