If you've never cooked with truffle soy sauce, this pasta is your best first move. It's five ingredients, twenty minutes, and the kind of dish that makes people ask what restaurant you ordered from.
Why This Recipe Works
Truffle soy sauce does two things at once: it adds the deep umami of a long-cooked broth and a whisper of truffle earthiness that makes the whole dish taste expensive. Combined with butter and pasta water, it creates a glossy, restaurant-style sauce with almost no effort.
Ingredients
- 200g spaghetti or linguine
- 2 tbsp Gurume Umami Truffle Soy Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, thinly sliced
- 1/2 cup reserved pasta water
- Parmesan and fresh parsley to finish
Instructions
- Cook pasta in well-salted water until just al dente. Reserve 1/2 cup of pasta water before draining.
- In a large pan over medium heat, melt butter and gently cook the garlic until golden, about 2 minutes.
- Add the truffle soy sauce and a splash of pasta water. Stir to combine.
- Add the drained pasta and toss vigorously, adding pasta water a little at a time until you have a glossy, coating sauce.
- Plate immediately and finish with Parmesan and parsley.
Tips & Variations
Make it richer: Add a soft-boiled egg or a spoonful of crème fraîche.
Add protein: This sauce is excellent with sautéed mushrooms, grilled chicken, or pan-seared prawns.
Go vegetarian: It's already vegetarian — skip the Parmesan or use a plant-based alternative.
Noodle swap: Works equally well with ramen noodles, udon, or even rice noodles for a gluten-conscious option.
About the Sauce
Gurume Umami Truffle Soy is brewed from non-GMO soybeans and blended with real black truffle. It's designed to replace regular soy sauce anywhere you want more depth — pasta, eggs, steak, dipping sauces, and beyond.