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!
Servings: 6
Calories: 446kcal
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
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.
- 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