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    The Heirloom Pantry » Recipes » Pasta

    Black Truffle Mushroom Pasta

    Published: Oct 5, 2023 · Modified: Feb 9, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Creamy truffle mushroom pasta Pinterest pin.

    Black Truffle Mushroom Pasta is a decadent, creamy dish that is perfect for a special occasion or date night. It features al dente fettuccine pasta in a luxurious black truffle mushroom sauce. Make this restaurant-worthy dish in just 20 minutes!

    Creamy black truffle mushroom fettuccine in an Italian bowl.

    We love to celebrate with this restaurant-quality pasta dish. Not only is it rich, it is also surprisingly easy to make. Make it for your next celebration or date night -- you won't be disappointed!

    Jump to:
    • About Black Truffle Pasta
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • What to Serve with Truffle Mushroom Pasta
    • Recipe FAQs
    • Storage
    • Cooking Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Black Truffle Pasta

    • Taste - The pasta is rich with a robust truffle accent.
    • Texture - The truffle cream sauce is velvety and the pasta is cooked perfectly al dente. The mushrooms are firm but tender.
    • Effort - This creamy truffle pasta recipe has just a few steps. Just prepare the mushrooms then cook the pasta and the sauce.
    • Time - It takes about 5 minutes of prep everything then about 20 minutes to cook everything.

    Ingredients

    Ingredients to make black truffle mushroom pasta, mushrooms, heavy cream, butter, flour, italian parsley, parmigiano-reggiano, garlic, truffle puree, white wine, egg yolk, pasta, salt.
    • Fettuccine pasta - For this thick sauce, we like a long flat noodle like fettuccine.
    • Truffles - Black truffle puree or truffle oil has a pungent, earthy, and slightly garlicky taste.
    • Crimini mushrooms - Crimini mushrooms have a mild flavor and tender texture. They provide a nice contrasting texture to the thick sauce.
    • Unsalted butter - Unsalted butter provides rich creaminess to the sauce.
    • Extra virgin olive oil - Olive oil is an emulsifier that brings the pasta together.
    • All purpose flour - All purpose flour will make a roux and thicken the sauce.
    • Garlic - Garlic cloves add the quintessential aroma.
    • Heavy cream - Heavy cream adds thickness and richness to the sauce.
    • White wine - White wine adds a light flavor and acidity that balances out the other rich flavors.
    • Egg yolk - Egg yolk gives the sauce a creamy consistency similar to a carbonara.
    • Parmigiano-Reggiano - Freshly grated Parmigiano-Reggiano or parmesan cheese will provide a nutty sharpness.
    • Freshly ground black pepper - Black pepper adds a little spice.
    • Parsley - Finely chopped fresh parsley adds an herby brightness to the pasta.

    See recipe card for quantities.

    Substitutions and Variations

    • Pasta - This recipe will also be delicious with pappardelle, tagliatelle, or spaghetti.
    • Homemade Pasta - Make homemade pasta from scratch instead of store-bought.
    • Gluten-Free - Use gluten-free pasta to make this pasta gluten free. For a pasta that tastes like traditional wheat based pasta, we recommend Garofalo Gluten Free Spaghetti.
    • Extra truffle flavor - For a stronger truffle flavor, add 1 or 2 more tablespoons of truffle oil or truffle puree.
    • Parmesan Crisps - Top the pasta with parmesan crisps for a sharp and cheesy accent.
    • Crispy prosciutto - Chop up our easy crispy prosciutto for little savory flavor crystals.

    Instructions

    Steps to make black truffle mushroom pasta, melt butter, brown mushrooms, and remove from pan.
    • Cook mushrooms - In a medium thick-bottomed pan or braiser, add 1 tablespoon of olive oil and 1 tablespoon of butter. Then, cook on medium heat to melt the butter. Add the mushrooms and cook until browned, about 4 minutes. (Photo 1 and 2)
    • Season and remove mushrooms - Then season with kosher or sea salt and freshly ground black pepper. Transfer the mushrooms from the pan to a bowl and set aside. (Photo 3 and 4)
    Steps to make black truffle mushroom pasta, melt butter, add flour, add wine and garlic and cook down, add heavy cream, stir in mushrooms and cheese.
    • Make roux - Add the second tablespoon of butter to the pan on medium heat. Once melted, add the tablespoon of flour and stir until golden. Then add whole garlic cloves and white wine to deglaze the pan. (Photo 5 and 6)
    • Add cream and more - Reduce the white wine by half. Then, add heavy cream and whisk to incorporate the flour. Add truffle puree and cooked mushrooms back into the pan. Turn off heat and remove the garlic cloves. Whisk in Parmigiano-Reggiano. (Photo 7 and 8)
    Steps to make black truffle mushroom pasta, stir in egg yolk, cook pasta, stir in pasta and pasta water, add italian parsley.
    • Add egg yolk - Whisk in egg yolk and add generously salt to taste. (Photo 9)
    • Cook pasta - In a large pot, bring salted water to a rolling boil over medium-high heat. Then add pasta to the water and cook until al dente per the packaging instructions. Time the pasta and the sauce so they are ready around the same time. (Photo 10)
    • Add pasta - Use tongs to transfer the pasta to the sauce and stir in a little reserved pasta water, about a quarter cup at a time, until the pasta sauce reaches a silky consistency. You don’t have to use all of the pasta water. Then, toss the pasta and coated in the sauce and stir in the fresh parsley. Then serve immediately with grated Parmigiano-Reggiano. (Photo 11 and 12)

    Pro tip - Time making the pasta so it is done right when the sauce is done. You don't want the pasta or the sauce to be overcooked.

    What to Serve with Truffle Mushroom Pasta

    This creamy pasta is an indulgent weeknight or date night dinner. Typically, we enjoy it on its own or with a baguette or yummy focaccia for dipping. But you can also try it with an appetizer like our Burrata Caprese or Pear and Prosciutto Rocket Salad for an extra filling meal.

    Recipe FAQs

    What types of truffles are used in truffle pasta?

    You can use either black or white truffles. We use black truffle products because they are less expensive but still have rich truffle flavor.

    Are truffle pasta dishes typically made with fresh truffles, truffle oil, or truffle paste?

    We typically make truffle dishes with truffle paste or oil because they have just the right amount of truffle flavor. Fresh truffles are quite pungent and can be overpowering.

    What is the best way to eat truffle pasta?

    We typically enjoy this pasta on its own as a main course. But it can also be enjoyed with a yummy side or appetizer.

    Where can I buy truffles?

    Truffles, truffle paste, and truffle oil can be purchased at specialty food stores and online. Truffles and truffle products are expensive, but a little bit goes a long way.

    Creamy truffle pasta with golden brown mushrooms in a Le Creuset braiser.

    Storage

    Refrigerate leftover truffle pasta in an air-tight container for up to 3 days. In order to reheat it, place the desired amount of leftover pasta in a braiser or dutch oven. Then reheat the pasta over low heat, stirring occasionally until hot.

    Cooking Tips

    • Salt the pasta water - Make sure you salt the pasta water so the pasta is extra flavorful.
    • Mix the sauce well - Before serving the pasta, make sure the sauce is well mixed with the pasta so the sauce coats each piece.

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    Did You Like This Recipe?

    Love this easy truffle pasta recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade truffle pasta!

    📖 Recipe

    Creamy black truffle mushroom fettuccine in an Italian bowl.
    Print Recipe Pin Recipe
    5 from 1 vote

    Black Truffle Mushroom Pasta

    Black Truffle Mushroom Pasta is a decadent, creamy dish that is perfect for a special occasion or date night. It features al dente fettuccine pasta in a luxurious black truffle mushroom sauce. Make this restaurant-worthy dish in just 20 minutes!
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Dinner, Main Course
    Cuisine: Italian
    Servings: 6
    Calories: 446kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 Braiser
    • 1 pot
    • 1 Tongs
    • 1 measuring cups
    • 1 serving bowl
    • 1 cheese grater

    Ingredients 

    • 250 g fettuccine
    • 1 tablespoon olive oil
    • 2 tablespoon butter divided
    • 8 oz crimini mushrooms sliced
    • 1 tablespoon all purpose flour
    • 2 whole garlic cloves
    • ½ cup dry white wine
    • 1 cup heavy cream
    • 1 tablespoon black truffle puree or black truffle oil plus more to taste
    • 1 cup Parmigiano-Reggiano grated, plus more for serving
    • 1 egg yolk
    • ¼ cup parsley chopped
    • freshly ground black pepper
    • kosher or sea salt
    Prevent your screen from going dark

    Instructions

    • Cook mushrooms - In a medium thick-bottomed pan or braiser, add 1 tablespoon of olive oil and 1 tablespoon of butter and cook on medium heat until the butter is melted. Add the mushrooms and cook until browned, about 4 minutes. Season with kosher or sea salt and freshly ground black pepper. Transfer the mushrooms from the pan to a bowl and set aside.
      1 tablespoon olive oil, 2 tablespoon butter, 8 oz crimini mushrooms, kosher or sea salt, freshly ground black pepper
    • Cook pasta - In a large pot, bring salted water to a rolling boil over medium-high heat. Add pasta to the water and cook until al dente per the packaging instructions. Time the pasta so it’s ready when the sauce is done, about 10 minutes.
      250 g fettuccine
    • Make sauce - Add the second tablespoon of butter to the pan on medium heat. Once melted, add the tablespoon of flour and stir until golden. Add whole garlic cloves and white wine to deglaze the pan. Once the wine is reduced by half, add heavy cream and whisk to incorporate the flour. Add truffle puree and cooked mushrooms back into the pan. Turn off heat and remove the garlic cloves. Whisk in Parmigiano-Reggiano, whisk in egg yolk, and add generously salt to taste.
      2 tablespoon butter, 1 tablespoon all purpose flour, 2 whole garlic cloves, ½ cup dry white wine, 1 cup heavy cream, 1 tablespoon black truffle puree or black truffle oil, 1 cup Parmigiano-Reggiano, 1 egg yolk
    • Add pasta - Use tongs to transfer the pasta to the sauce and stir in a little pasta water, about a quarter cup at a time, until the pasta sauce reaches a silky consistency. You don’t have to use all of the pasta water. Toss the pasta until it is coated in the sauce and stir in the fresh parsley. Serve immediately with grated Parmigiano-Reggiano.
      ¼ cup parsley

    Notes

    Storage
    • Refrigerate leftover truffle mushroom pasta in an air-tight container for up to 3 days. In order to reheat it, place the desired amount of leftover pasta in a braiser or dutch oven. Then reheat the pasta over low heat, stirring occasionally until hot.
    Cooking Tips
    • Time it so the pasta and sauce are done at the same time. You don't want the pasta or the sauce to be overcooked.
    • Make sure you salt the pasta water so the pasta is extra flavorful.
    • Make sure the sauce is well mixed with the pasta so the sauce coats each piece.

    Nutrition

    Calories: 446kcal | Carbohydrates: 35g | Protein: 15g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 124mg | Sodium: 298mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 4mg | Calcium: 262mg | Iron: 2mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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