Melt the unsalted butter in a large pan over medium-high heat.
Once it begins to bubble, add the white onion, garlic, and black garlic.
Cook for 3 – 5 minutes until fragrant and onion is tender.
Add the nutritional yeast, cracked black pepper, truffle salt, minced onion flakes, salt, and chili flakes, and cook for another 3 – 4 minutes.
Add the heavy cream, stir, and bring the mixture to a light boil.
Add the parmesan cheese and constantly stir to allow even melting.
Allow the sauce to reduce and thicken for 5 – 10 minutes.
While the ingredients cook down, prepare the bucatini according to the instructions on the package in a large pot.
Rinse and strain.
Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
Garnish each serving of pasta with fresh parsley and extra truffle salt.
Serve with toasted sourdough bread and enjoy!!
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Notes
Notes You can substitute ALL of the dairy in this recipe for your favorite vegan options- be sure to use slightly less plant-based milk and add extra nutritional yeast to bring out that cheesy flavor! Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! Add your favorite protein option to this dish! Delicious! Store the pasta in the fridge for 5 – 7 days, and reheat to serve!