This Creamy Truffle Pasta is a luxurious, earthy dish that uses simple ingredients and takes mere minutes to make. Sauteed mushroom, a rich, cheesy cream sauce, and a splash of black truffle sauce turn this simple pasta into an elegant dish that's just as perfect for a special date night as it is for an easy weeknight family dinner.
Is the thought of making "truffle" anything intimidating to you? Me too. For starters, where do you even buy actual truffles? I'm not sure I've ever seen them in the grocery store. And then how do you even cook them? I love the taste of this earthy little mushroom-like plant, but to be honest, I've never sought out to use them in my own recipes.
But a while back I picked up this little white and black truffle oil combo by Truff from Costco and now, my friends, I can't get enough of this subtle truffle flavor. And while I'm sure that using fresh, black truffles in this pasta would be aaahhhmzaing, I'm happy to say that using black truffle oil is an easy hack that keeps this recipe super simple and accessible to even the most truffle-phobic of us out there.
In This Post
Why This Recipe Works
- Easy. This simple black truffle pasta is a cinch to make. Just a few easy ingredients and some quick and easy steps and you'll have a mouth-watering, creamy pasta dish on the table in no time.
- Comforting. Creamy mushroom sauce, the earthy flavor of the truffles, and cheesy Parmesan make this one deliciously indulgent bowl of pasta (much like this simple chicken pasta recipe). Add a bottle of great wine and you have yourself a simple, luxurious meal.
- Great last-minute meal. And while it's simple, it's also fancy enough to serve for company or special occasions, and is a great recipe to keep on hand for when you have company coming and need something last minute! (Check out my guide for 5 easy wats to prepare frozen ravioli, or this easy frozen ravioli lasagna for more great back-pocket meal ideas!)
- Unique flavors. I know that using truffles in pasta is common at most Italian joints, but at home, I tend to gravitate toward red sauce or garlicky-based pasta sauce. The fresh flavor of truffle in this simple pasta dish was a welcome change.
Key Ingredients
As promised, only a few ingredients are needed to make this truffle mushroom pasta. Here are the star players:
- Pasta noodles. I used a basic spaghetti here but the choices are endless. Fresh pasta, tagliatelle, angel hair pasta, linguine - use what you have, or whatever your favorite noodle is, and cook it al dente for the best texture. (Save a bit of that pasta cooking water for the sauce if needed!)
- Black truffle oil. This is the key ingredient that gives the dish its signature truffle flavor. A little goes a long way, so use it sparingly. There are several brands out there that you can find in your local grocery store or on Amazon. I love the Truff brand.
- Shallots. Adds a subtle tart sweetness that complements the earthiness of the mushrooms and truffle.
- Mushrooms: Baby Bella, shitake, or porcini mushrooms work well and add a hearty, umami flavor that pairs perfectly with the truffle oil.
- Heavy cream and parmesan. Creates a rich and creamy sauce that coats the pasta perfectly, enhancing the luxurious feel of the dish.
- Herbs and spices. I like using a touch of dried rosemary in this pasta. And, salt and pepper to taste.
How to Make Truffle Pasta
Just 15 minutes is all you'll need to make this decadent black truffle pasta. Here's what you'll do:
- Cook the pasta. Begin by boiling a large pot of salted water. Add the pasta noodles and cook according to the package instructions until al dente (still slightly chewy). Before draining, reserve ¼ cup of the pasta water and set it aside. Drain the pasta and set it aside. (The reserved pasta can be used later on in the sauce to thicken it up a bit. This is a great tip for many pasta sauces since the starch from the pasta water works great as a thickener.)
- Make the truffle cream sauce. In a large skillet, heat the black truffle oil over medium heat. Add the shallots and mushrooms, cooking for 3-4 minutes until softened, stirring occasionally to ensure even cooking. Pour in 1 cup of heavy cream, followed by 1 teaspoon of dried rosemary, ½ teaspoon of salt, and ⅛ teaspoon of black pepper.
- Simmer the cream. Stir the sauce and let it simmer for about 4 minutes, allowing the flavors to meld together. Be sure to stir regularly to prevent the cream from burning.
- Add the cheese. Gradually add the Parmesan cheese to the sauce, stirring until the cheese is fully melted and the sauce is smooth. If the sauce is too thin, add just a tablespoon or two of the reserved pasta water and allow it to cook a bit more.
- Combine and serve. Add the cooked pasta to the skillet, tossing it in the creamy truffle sauce until well coated. Serve immediately, with a handful of extra Parmesan cheese, a drizzle of black truffle oil, and a sprinkle of dried rosemary.
- Lick bowl clean. Because that truffle sauce is amazing!
Variations and Substitutions
- Truffle butter. For an extra rich flavor, substitute some or all of the black truffle oil with truffle butter. This adds another layer of luxurious taste to the dish. You can often find truffle butter as a specialty item near the normal butter section in the grocery store, or check in the deli.
- White truffle oil. Want a slightly milder flavor? Try using white truffle oil instead of black truffle oil. It pairs wonderfully with the creamy sauce and Parmesan cheese.
- Fresh truffles. If you’re lucky enough to have access to real truffles, thinly shave them over the finished dish as a garnish for even more delicious truffle flavor.
- Low-carb option. Swap out the pasta for a low-carb alternative like zucchini noodles or shirataki noodles for a lighter version of this dish.
- Try a different mushroom. Experiment with different mushrooms such as porcini, chanterelles, or shiitake for a unique twist on the traditional recipe.
Frequently Asked Questions
Of course! I LOVE fresh pasta and would gladly use it in all my pasta recipes if I had the time to make it. Something like fresh tagliatelle or fettuccine would be amazing for this recipe since the noodles really shine here.
If you find your sauce is a bit on the thin side, this is where that pasta water hack comes in. Using a splash of the pasta cooking water can help thicken up any pasta sauce, since a bit of the starch from the pasta seeps into the water as it’s cooking, making the water a great thickener for sauces. You only need to add a little bit at the time. Give the sauce some time (a few minutes) to lightly simmer and thicken.
While this dish is best enjoyed fresh, you can prepare the sauce in advance and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of reserved pasta water if needed to loosen the sauce and serve with freshly cooked noodles.
Store any leftover truffle pasta in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a bit of reserved pasta water or cream to bring back the sauce’s creaminess.
If you don’t have truffle oil, you can substitute it with truffle butter or even use a high-quality extra-virgin olive oil. However, the distinct truffle flavor will be less pronounced.
What to Serve with Truffle Pasta
If I were to craft a favorite meal around this delicious truffle pasta, with all the pairings, the menu might look something like this:
- Garlic bread. A slice of warm garlic bread to soak up any of that leftover creamy truffle sauce.
- Caesar salad. It's a classic for a reason. Simple to make, and always delicious. Pairs beautifully with this pasta dish.
- Roasted vegetables. A roasted veggie side would go nicely with this pasta. I'd choose something light, as the creamy pasta is a bit heavy. This roasted fennel salad or maple bacon brussles sprouts would go well.
- White wine. This decadent dish begs for a bottle of great white wine, like a crisp Chardonnay or Sauvignon Blanc. Either would pair perfectly with the earthy truffle flavors and creamy sauce.
If you try this simple Black Truffle Pasta recipe, please let me know what you think in the comments below. And don't forget to tag me @frontrangefed on Instagram with a pic - I love to see your masterpieces!
More Delicious And Easy Pasta Recipes
- Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta
- Tuscan Pasta
- Cajun Shrimp Pasta Recipe
- Easy Lemon Salmon Pasta
- Creamy Pasta With Pancetta And Peas
- Pasta With Chickpeas, Spinach And Tomatoes
- One Pot Marry Me Chicken Pasta
- Lazy Baked Cheese Ravioli Lasagna
- Creamy One Pot French Onion Soup Pasta
- How To Cook Frozen Raviloli - 5 Easy Dinner Ideas
- Crockpot Garlic Parmesan Chicken Pasta
- Boursin Cheese Pasta Recipe
Recipe
Creamy Truffle Pasta With Black Truffle Sauce And Mushrooms
Ingredients
- 16 oz spaghetti (or your favorite pasta noodle)
- 3 tbso black truffle oil (plus more for drizzling)
- 1 shallot diced
- 8 oz mushrooms sliced (shiitake, baby bella, etc.)
- 1 cup heavy whipping cream
- 1 teaspoon dried rosemary
- ½ tsp salt
- ⅛ teaspoon black pepper
- 1 cup freshly grated Parmesan
- ¼ cup chopped parsley for garnish
Instructions
- In a large pot of salted, boiling water, boil the pasta noodles according to your package instructions. Reserve ¼ cup of pasta water and set aside.
- While the pasta is cooking, make the sauce. Add 3 tablespoon black truffle oil to a large saucepan over medium heat. Add the shallots and mushrooms and cook for 3-4 minutes until softened, stirring occasionally.
- Add the heavy cream, dried rosemary, and salt and pepper and simmer for an additional 4 minutes, stirring regularly so as not to let the cream burn.
- Reduce the heat to low, add the cheese, and stir until the cheese has melted. (If the pasta sauce is too thick, add some of the reserved water to thin it slightly.)
- Add the cooked pasta to the pan and toss to combine. Garnish with additional cheese, a drizzle of black truffle oil, extra dried rosemary, and parsley.
Notes
- Be sure to reserve about 1 cup of the pasta cooking water in case you'd like to use a splash to thicken the sauce. Simply add a tablespoon or so from the pasta water to the sauce and allow it to simmer lightly for a few minutes to help it thicken up a bit.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over the stove or in the microwave. You may wish to add a bit of extra cream to the stored pasta prior to reheating to bring back some of the creaminess the pasta had when it was fresh.
Beth Wilson says
Hi, I already know I'd love this, so I'm rating it 5 stars! 🙂 Just a couple of questions please: The 3 tbso black truffle oil, is tablespoons. Is that correct? I've never heard of tbso, but I want to make certain that is tablespoons. Also, can you recommend a brand (good, high end brand), of black truffle oil? I really can't wait to try this. I love earthy dishes and this one sounds so good. Thank you for sharing your recipe.
Sarah Jenkins says
Ah- Yes! Sorry - that was a typo. It should be tablespoons!
I LOVE the brand Truff. They have a few different flavors (both white and black truffle oil, but I used black truffle oil in this recipe) and you can find it at most major grocery stores (Walmart, Safeway, Target, etc.). I also scored a variety 3-pack at Costco a while back - not sure if they still are offering it, but worth checking out!