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!
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!
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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
- 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
- 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)
- 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)
- 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
You can use either black or white truffles. We use black truffle products because they are less expensive but still have rich truffle flavor.
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.
We typically enjoy this pasta on its own as a main course. But it can also be enjoyed with a yummy side or appetizer.
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.
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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Black Truffle Mushroom Pasta
Equipment
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
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
- 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.
- 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.
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