The truffle oil pasta with mushrooms is an indulgent, incredibly delicious yet simple, comforting pasta dish. An elegant meal perfect for entertaining, ready in about 30 minutes.
A couple of months ago I received a small bottle of truffle oil as a present. What did I use it for? Almost exclusively for making this incredible truffle oil pasta with mushrooms. Really! I might have made a couple of salads with truffle oil dressing in between, but most of it was used for making this amazing truffle pasta with mushrooms.
And should you be searching for fresh truffles recipes, try the Black Truffle Pasta or the Truffle Eggs.
Table of contents
Why will you love this recipe?
- Elegant yet comforting: The mushroom and truffle pasta is the perfect dish to impress guests; it uses fancy ingredients like truffle oil and wild mushrooms. Yet it’s not nearly as expensive as using a real truffle. Also a perfect dish for a romantic date night.
- Flavor: Amazing! An intense, earthy flavor, pretty hard to describe, actually.
- Quick and easy: It’s ready in about 30 minutes. And all you must do is slice and cook the mushrooms and mix all the ingredients in a pan.
Recipe ingredients
- White truffle infused oil. The olive oil is infused with a flavor compound found in either black or white truffles, and it often contains some small pieces of truffle. It’s not the same as eating a real truffle, of course, but I still love it! And if you like its flavor, you will love this dish too.
- It is best used as a finishing oil because it will the flavor when exposed to high heat. It imparts every dish a unique flavor that’s very hard to describe. But if you’ve smelled or tasted the oil once, you will always recognize it.
- Pasta: Long pasta shapes like spaghetti, tagliatelle, fettuccine, linguine.
- Mushrooms: A mixture of mushrooms of your choice, wild mushrooms mixed with regular is great. I had common brown mushrooms and king oyster mushrooms. Try a combination of chanterelles, oyster or porcini mushrooms, white beech, or shitake mushrooms.
- The dish will still taste excellent if you only use one sort of mushroom or just common ones like brown or white mushrooms.
- Parmesan cheese: Freshly grated cheese and not pre-grated (that will ruin the dish).
- Other ingredients: Olive oil, eggs, heavy cream, fine sea salt or Kosher salt, and freshly ground black pepper, fresh thyme leaves (optional).
Step-by-step instructions
- Clean and slice the mushrooms. Set them aside.
- Cook the pasta al dente in a large pot of salted water according to the package instructions. While the pasta is cooking, prepare the rest.
- Truffle oil pasta sauce: Whisk the eggs in a bowl. Add infused oil, heavy cream, grated Parmesan, salt, and pepper to taste.
- Cook mushrooms in a large skillet or a frying pan on medium heat for about 5 minutes until most of their released water has evaporated. Season with a pinch of salt and black pepper.
- Drain the pasta reserving a little of the cooking water.
- Add the drained pasta to the pot containing the cooked mushroom mixture. Stir well to combine and heat on low heat for about 1 minute until everything is really hot.
- Turn off the heat and remove the pan from the hob. Mix the contents of the pan with the cream sauce. Add 2-3 tablespoons of the reserved pasta water to keep the dish moist.
- Adjust the taste if necessary and serve immediately with more Parmesan and black pepper.
Expert tips
The mushrooms and the spaghetti in the pan should be really hot when adding the sauce. However, make sure that you remove the pan from the hob; if the egg mixture gets too hot, it will scramble. The mixture should thicken and coat the pasta, but it should not scramble.
Use tongs to lift the long noodles from the pan and mix them with the sauce. Alternatively, you can use two forks; in this case, make sure you don’t scratch the pan, especially if you are using a nonstick pan.
Recipe FAQ
You can buy it in specialty stores or online. Authentic truffle oil will cost at least 15-20 $/€ for a small bottle. A synthetic product is cheaper, but I recommend the one derived from natural ingredients.
Keep it in a dark cupboard, and don’t leave it lying around for too long, as it will lose its flavor.
Use it for finishing dishes; it’s very potent, so only a touch of truffle oil will be sufficient. Try it on other pasta dishes, add it to salad dressings, risotto or polenta. Drizzle it over French fries or roasted potatoes, over poached or scrambled eggs, over vegetables or fish.
How to serve truffle oil pasta?
Serve it with a green salad with vinaigrette dressing or Raspberry Vinaigrette.
Make it part of a menu. Start with Tomato Avocado Mozzarella Salad or Strawberry Salad with Poppy Seed Dressing, serve the truffle oil pasta with mushrooms as a main, and finish with Tiramisu Cups, Roasted Pears, or Strawberries and Cream Dessert with Meringue. A bottle of great wine will make things complete.
More pasta recipes
Truffle Oil Pasta (with Mushrooms)
Equipment
- 1 Large pot
- 1 Large pan
Ingredients
- 1 lb mushrooms mixed, 450 g, Note 1
- 1 lb pasta 450 g, Note 2
- 4 eggs
- 3 tablespoons truffle oil
- ⅔ cup heavy cream 150 ml
- 2 tablespoons olive oil
- 3 tablespoons Parmesan more to serve, Note 3
- fresh thyme sprigs optional but nice
- fine sea salt and ground black pepper to taste
Instructions
- Prepare the mushrooms: Clean them with a paper towel and slice them. Set them aside.
- Cook the pasta: Bring a large pot of water to a boil and add salt generously. Add pasta and cook according to the package instructions.While the pasta is cooking, prepare the rest.
- Make the sauce: Whisk the eggs in a bowl. Add truffle oil, heavy cream, Parmesan, salt, and pepper to taste.
- Cook mushrooms: Heat the oil in a large pan. Cook the mushrooms for about 5 minutes until most of their released water evaporates. Season with salt and pepper.
- Drain the pasta reserving a little of the cooking water.
- Add the pasta to the pot containing the cooked mushrooms. Stir well to combine and heat on low heat for about 1 minute until everything is really hot.
- Combine: Turn off the heat and remove the pan from the hob (Note 4). Pour in the truffle oil sauce. Using tongs or two forks (careful not to scratch the pan), lift the spaghetti so that they mix easily with the egg mixture. The mixture should thicken and coat the pasta, but it should not scramble.Add 2-3 tablespoons of the pasta water to moisten the dish.
- Adjust the taste with more salt and pepper if necessary, garnish with fresh thyme leaves, and serve immediately with a little more Parmesan and a grating of black pepper.
Notes
- I had brown mushrooms and king oyster mushrooms. You can use white mushrooms, regular oyster mushrooms, white beech, shiitake mushrooms, chanterelles, etc.
- Spaghetti, tagliatelle, fettuccine are all perfect.
- Freshly grated Parmesan, not pre-grated.
- The contents of the pan should be hot but don’t keep the pan on the hob, or the eggs will scramble instead of coating the pasta and making it shiny and silky.