Easy Foie Gras Pasta You’ll Want To Make Again and Again

Pasta goes with everything. But do you know what it really goes well with… Foie Gras. It may not seem like a marriage made in heaven, but the buttery richness of the Foie Gras is perfectly paired with the freshness of the pasta. Add a hint of truffle, and you’ve got the kind of dish that feels like it belongs on the menu of a five-star Parisian restaurant. But without complexity and the temperamental chef, making it the perfect meal for dinner parties, date nights or if you just fancy treating yourself.

In this post, we’ll walk through everything from the ingredients you need to how to make it and what to pair with this easy Foie Gras Pasta dish.

Enjoy!

Ingredients

• Fresh fettuccine or tagliatelle (dried pasta works in a pinch, but fresh is worth it)
• Around 100g of foie gras (we love using whole lobes or thick slices)
• Black truffles
• A splash of chicken stock
• A little butter (optional, but lovely for extra gloss)
• Salt and freshly cracked black pepper
• Parmesan (optional – but no one ever said no to more cheese)

Instructions

Prep Your Pasta

Get your pasta water boiling first. It’s a quick dish, so timing is key. Make sure you salt the water generously creating your first layer of flavour.

Sear the Foie Gras

While the pasta cooks, heat a dry pan (you don’t need oil, foie gras has plenty of fat) and quickly sear your foie gras slices until they’re golden on both sides. It only takes about 30-45 seconds per side. Remove them from the pan and set aside, keeping all those glorious juices in the pan.

Create the Sauce

Deglaze the pan with a splash of stock, scraping up any bits from the bottom. Let it reduce slightly. If you want to go extra rich, throw in a small knob of butter here. Season with salt and pepper to taste.

Bring It Together

Toss the drained pasta straight into the pan with the sauce, making sure it’s well coated. Slice or crumble your foie gras and gently stir it through the pasta. The heat from the pasta will slightly melt the foie gras, giving you that silky finish.

Add the Truffle

Finish with freshly shaved black truffle (or a drizzle of truffle oil if that’s what you have). Serve immediately while it’s hot and glossy.

Serving Suggestions

We love serving this with a light red like Pinot Noir. Add a crisp green salad on the side if you want to balance out the richness ( but don’t worry, we won’t judge if you don’t).

Bon Appétit

There you have it. A super easy foie gras past dish. With it’s buttery richness, it feels like pure indulgence on a plate and means that this isn’t an everyday dish. But it’s the type of dish, that when you do have it, you’ll be spending the next week thinking about it.

If you’re looking for more French food recipes ideas then check out our blog. We’ve also got a wide range of foie gras that is perfect for this dish, if it takes your fancy.