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Truffled Pasta

Craving a taste of luxury? Look no further than this decadent Truffled Pasta recipe! 

Get ready to elevate your dinner game with a dish that’s as satisfying as it is sophisticated.

Truffled Pasta in a shallow pan viewed from above.
Treat yourself!

You may love my Chicken and Vodka Pasta or my Spinach Ricotta Ravioli, but this Truffled Pasta can’t be compared! It features a velvety cream sauce flavored with the savoriness of truffle paste and the richness of Parmesan cheese. The result is an indulgent pasta sauce, with an aroma that fills your kitchen.

While this Black Truffle Pasta recipe looks impressive and oozes with luxury glamor, you’ll love that it only takes 30 minutes to prepare. It makes this recipe perfect for a midweek celebration or your next big family event.  

Why you’ll love this recipe:

  • Rich and flavorful – This Truffled Pasta is incredibly decadent and loaded with the flavors of truffles and mushrooms. Every bite is unmistakably delicious!
  • Crowd pleaser – Black truffle pasta is always such a popular dish which means this pasta recipe, just like my Cream Cheese Pasta, will be a guaranteed hit at your next dinner party or family event. 
  • Easy to make – While this Truffle Pasta recipe looks impressive, it’s so easy to bring together! In no time at all, you’ll have a fancy dish of pasta that will satisfy even the fussiest guest. 
  • Indulgent treat – Truffled Pasta is a little touch of luxury which makes this recipe perfect for special occasions and celebrations. 

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

Ingredients for this recipe as in the recipe card.
  • Dried fettuccine pasta – look for bronze-cut pasta or bronze-die pasta. When made this way, the pasta has a slightly rough and textured finish which helps the sauce cling to the pasta better. 
  • Olive oil – regular olive oil here, however, you can use extra virgin olive oil if that’s what you have. 
  • Salted butter – if you only have unsalted butter, please use this and just add a little extra salt. 
  • Mushrooms – my preference for this Truffled Pasta is brown mushrooms because they can be purchased at nearly any supermarket and have a delicious flavor. 
  • Garlic – look for juicy fresh cloves of garlic and mince them finely. 
  • White wine – you will need a dry white wine to bring extra flavor to this rich sauce. 
  • Heavy cream – this carries the flavors of the truffle and mushroom. 
  • Parmesan cheese – also known as Parmigiano Reggiano. 
  • Black truffle paste – it’s not Truffle Pasta without this! I usually find the paste at gourmet food stores. You might find truffle pate which will also work for this recipe.
  • Truffle oil (optional) – if you would like even more truffle flavor to this pasta dish, you can add a drizzle of truffle oil before serving. 
  • Salt and freshly ground black pepper, to taste

Instructions

Dry fettuccini in a pot of water.

Cook the pasta in a large pot of boiling salted water to a boil and reserve some starchy pasta water before draining.

Cooked sliced mushrooms in a skillet with minced garlic being added.

Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until they are golden brown. Stir in the minced garlic and cook until fragrant.

White wine being poured into a skillet of cooked, sliced mushrooms.

Stir in the white wine to deglaze the pan.

Grated parmesan cheese being stirred into a creamy sauce.

Add the heavy cream and Parmesan cheese to the pan. Season with salt and pepper to taste and cook until just boiling. 

A spoonful of black paste to creamy sauce.

Take the pan off the heat. Add the truffle paste, and stir it into the sauce. 

Cooked fettuccini pasta being added to a creamy sauce.

Once the pasta is cooked, drain and add it to the pan with the truffle cream sauce. Toss to coat the pasta with the sauce over low heat.

Marcellina’s Hint: Reserve half a cup of the cooking water before draining the pasta. Add a few spoonfuls of the starch filled liquid when combining the pasta with the sauce. This will help emulsify and thicken the sauce.

Substitutions

  • Truffle paste – if you can’t find truffle paste, try substituting truffles in oil, truffle zest, or even fresh truffle shavings (if you can get them!)
  • Parmesan cheese – I love using Pecorino Romano if I don’t have Parmesan cheese.
  • White wine – while the alcohol content does cook off, you could use a dash of pasta cooking water or vegetable stock in its place. 

Variations

  • Pasta shape – why not try another shape of pasta?! Pappardelle, spaghetti, or even gnocchi would be a delicious alternative. 
  • Peas – I love adding a handful of frozen peas to the truffle sauce for a little springtime freshness.
  • Herbs – while the flavor of truffle is delicious on its own, you could add a dash of dried thyme or fresh thyme leaves to the creamy sauce. 

Equipment

To make my Truffled Pasta, you will simply need a large saucepan to boil the pasta and a medium-sized skillet. Of course, you’ll also need basic kitchen staples like knives, a chopping board, and a wooden spoon – all of which you should have!

Storage

Truffled Pasta is best served immediately and I don’t recommend reheating it because it’s never as lusciously creamy as it is when served fresh. Don’t worry, it’s so delicious, I’m sure you won’t have leftovers!

Top tips

Fettuccini with black truffle cream sauce on a blue plate.

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  • Don’t forget to reserve some pasta cooking water! This will help loosen the sauce if it becomes too thick. 
  • Take care to follow the instructions on your chosen packet of pasta and cook the pasta until it is al dente. 
  • Remember that Truffled Pasta is a dish where quality ingredients will shine, so use the best quality of pasta, truffle paste, butter, and cheese you can afford. You won’t be disappointed!

FAQ

What taste is truffle?

When I went truffle hunting, I learned that truffles can taste differently and smell differently to everyone! However, if you’ve never tried truffle before, I would describe the flavor as earthy and rich. It’s like the most aromatic mushroom you’ve ever had!

Is truffle-flavored olive oil ok for truffle pasta?

I love using truffle-flavored olive oil in my cooking, but I don’t recommend it solely for this Truffled Pasta. Truffle paste is my preference here, however, I do like adding a drizzle of truffle-flavored olive oil to the sauce once it’s done cooking. 

Is truffle pasta vegetarian? 

Yes! My Truffled Pasta is vegetarian and contains no meat. 

Serving Suggestions

Close up of fettuccini pasta with creamy sauce.

I love serving this Truffled Pasta for celebrations with some of my favorite indulgent recipes. Start with my creamy Baked Ricotta served with Grissini Breadsticks, Truffled Pasta for main and finish with Chocolate Nutella Cake for dessert.  

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Truffled Pasta in a shallow pan viewed from above.

Truffled Pasta Recipe

This luxurious pasta is crafted with a smooth cream sauce, with the decadance of truffle and complemented the salty savoriness of Parmesan (Parmigiano Reggiano) cheese.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings:4 servings
Author: Marcellina

Ingredients

  • 1 pound (450 grams) dried fettuccine pasta
  • 2 tablespoons olive oil
  • 2 tablespoons (60 grams) salted butter
  • 7 ounces (200 grams) brown mushrooms sliced
  • 2 cloves garlic minced
  • ¼ cup (60ml) dry white wine
  • 1 ¼ cup (300ml) heavy cream
  • 1 cup freshly grated Parmesan cheese (Parmigiano Reggiano)
  • 2 tablespoon truffle paste
  • 1 tablespoon truffle oil optional
  • 1 teaspoon salt plus more for cooking the pasta
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Bring a large pot of salted water to a boil.
  • If you haven't already done so, prepare all the ingredients needed for the sauce to ensure you can make it quickly and easily while the pasta cooks.
  • Once the salted water is boiling, add the fettuccine. Set a timer to cook the pasta according to package instructions until al dente (slightly firm to the bite).
  • While the pasta cooks, heat the oil and butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until they are golden brown and all the moisture has evaporated about 5-8 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
  • Stir in the white wine to deglaze the pan. Simmer for a minute or two.
  • Add the heavy cream and Parmesan cheese (Parmigiano Reggiano) to the pan. Season with salt and pepper to taste. Keep in mind that Parmigiano Reggiano is salty. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
  • Take the pan off the heat. Add the truffle paste, and stir it into the sauce. (Depending on the strength of the paste you have purchased you may wish to add a small amount at a time then taste and add more truffle paste if desired for a stronger truffle flavor. Be careful not to overpower the dish.
  • Once the pasta is cooked, drain it, reserving ½ cup pasta water. Add the cooked fettuccine to the pan with the truffle cream sauce. Over very low heat, toss everything together until the pasta is well coated with the sauce. Add a splash or two of the reserved pasta water if the sauce seems too thick.
  • If you wish, drizzle truffle oil over the pasta and toss again to distribute the truffle flavor evenly. Season with additional salt and pepper to taste, if needed.
  • Serve immediately with a sprinkle of extra grated Parmesan cheese (Parmigiano Reggiano) for a finishing touch. Enjoy your luxurious Truffled Fettuccine Pasta!

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Notes

Tips for Success
  • Save some pasta cooking water! This can be added to the sauce to thin it out if needed.
  • Cook the pasta according to the package instructions checking it by tasting a minute or so before the time is up.
  • Remember, Truffled Pasta is a dish that highlights quality ingredients. Use the best pasta, truffle paste, butter, and cheese you can find. You won’t regret it!
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 955kcal | Carbohydrates: 87g | Protein: 29g | Fat: 55g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 211mg | Sodium: 494mg | Potassium: 611mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1534IU | Vitamin C: 1mg | Calcium: 400mg | Iron: 3mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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