This creamy truffle oil pasta with mushrooms is an indulgent yet simple meal you can make in about 30 minutes. The hot pasta is coated with a silky sauce made with eggs, cream, Parmesan, and white truffle oil.
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 truffle oil pasta with mushrooms. Really! I might have made a couple of salads with truffle oil dressing in between, but most of it went into this pasta.
This recipe uses truffle oil and plenty of mushrooms. If you have fresh truffles instead, try the Black Truffle Pasta, Truffle Butter Pasta, or Truffle Eggs. Or try a recipe made with truffle butter: Rich Truffle Mashed Potatoes.
Ingredients: 7 + salt & pepper | Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4 | Difficulty: Easy
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Featured comment from Mandy: This was my first time cooking with truffle oil; this was amazing and so easy to make! Definitely my new go-to weeknight dinner.
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What makes the sauce creamy?
The sauce is a mixture of eggs, heavy cream, Parmesan, and truffle oil. It is added to the very hot pasta and mushrooms after removing the pan from the heat.
The remaining heat thickens the egg mixture until it coats the pasta, making it glossy and creamy. It is important to take the pan completely off the hob first; otherwise, the eggs may scramble instead of forming a smooth sauce.
Recipe ingredients
Truffle oil: I used white truffle-infused oil. It has an intense aroma and gives the entire dish its distinctive truffle flavor.
- Truffle oil is best used as a finishing oil because it loses some of its aroma when exposed to high heat. In this recipe, it is mixed into the sauce and added after the pan has been removed from the hob.
- Both white and black truffle oil can be used, although their flavors differ. Choose one whose aroma you enjoy and use a good-quality product, as the truffle oil is the defining ingredient in this dish.
Pasta: Long pasta shapes work best because the creamy sauce coats them well. I usually use spaghetti, but tagliatelle, fettuccine, or linguine are just as suitable.
Mushrooms: I used a mixture of brown mushrooms and king oyster mushrooms. However, you can use only one kind or combine regular mushrooms with wild ones.
- Chanterelles, oyster mushrooms, porcini, shiitake, white beech mushrooms, and regular white or brown mushrooms are all suitable. The dish will still taste excellent if you use only common mushrooms.
Parmesan: Use freshly grated Parmesan rather than pre-grated cheese. Freshly grated cheese melts into the sauce more smoothly, while pre-grated Parmesan can leave it grainy.
Eggs and cream: The eggs and heavy cream form the base of the sauce. The eggs thicken when mixed with the hot pasta, while the cream keeps the sauce rich and smooth.
See the recipe card for full information on ingredients and quantities.
How to make truffle oil pasta?
- Prepare the mushrooms: Clean them with a paper towel and slice them.
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package instructions. Prepare the mushrooms and sauce while the pasta cooks.
Step #1: Mix the sauce: Whisk the eggs in a bowl. Add the heavy cream, truffle oil, freshly grated Parmesan, salt, and pepper, and whisk until combined.
- Step #2: Cook the mushrooms: Heat the olive oil in a large pan. Add the mushrooms and cook them for about 5 minutes or until most of the liquid they release has evaporated. Season with salt and pepper.
- Step #3: Add the pasta: Drain the pasta, reserving some of its cooking water. Add the pasta to the mushrooms and heat everything over low heat for about 1 minute. The pasta and mushrooms should be very hot before you add the sauce.
- Step #4: Add the sauce: Turn off the heat and remove the pan completely from the hob. Pour the egg and truffle oil mixture over the pasta.
- Step #5: Toss: Use tongs or two forks to lift and toss the pasta continuously until the sauce thickens and coats the strands. Add 2-3 tablespoons of reserved pasta water to loosen the sauce and keep it creamy.
How to keep the sauce smooth
The most important step is removing the pan from the hob before adding the egg mixture. The pasta and mushrooms must be hot enough to thicken the sauce, but the pan should no longer be over direct heat.
Once you add the sauce, keep lifting and tossing the pasta so that the eggs thicken evenly. If the sauce seems too thick, add a small amount of reserved pasta water until it coats the strands smoothly.
Use tongs to mix long noodles with the sauce. Two forks also work, but take care not to scratch the pan if it has a nonstick coating.
Tips
Add truffle oil near the end of cooking and away from direct heat, as high heat weakens its aroma. Keep the bottle tightly closed in a cool, dark cupboard and use it within the period recommended on the label.
Try it on other pasta dishes, and add it to salad dressings, zucchini risotto, or basic polenta. Drizzle it over French fries or roasted potatoes, over poached or scrambled eggs on toast, over vegetables or fish.
Storage
This pasta is best served immediately because the sauce thickens as it stands. Refrigerate leftovers in an airtight container for up to two days.
Reheat them gently in a pan over low heat, adding a small splash of water or cream to loosen the sauce. Do not let the pasta become too hot, or the egg-based sauce may separate.
How to serve truffle oil pasta?
Serve it with a green salad with vinaigrette dressing or Raspberry Vinaigrette. This Garlic Bread Baguette is also a good idea.
Truffle Oil Pasta with Mushrooms
Equipment
- 1 Large pot
- 1 Large pan
Ingredients
- 1 lb mushrooms mixed, Note 1
- 1 lb pasta Note 2
- 4 eggs
- 3 tablespoons truffle oil
- â…” cup heavy cream
- 3 tablespoons Parmesan more to serve, Note 3
- 2 tablespoons olive oil
- 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.1 lb mushrooms
- 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.1 lb pasta
- Make the sauce: Whisk the eggs in a bowl. Add truffle oil, heavy cream, Parmesan, salt, and pepper to taste.4 eggs + 3 tablespoons truffle oil + â…” cup heavy cream + 3 tablespoons Parmesan + fine sea salt and ground black pepper
- Cook mushrooms: Heat olive oil in a large pan. Cook the mushrooms for about 5 minutes until most of their released water evaporates. Season with salt and pepper.2 tablespoons olive oil + fine sea salt and ground black 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.fresh thyme sprigs
Notes
- Mushrooms: I had brown mushrooms and king oyster mushrooms. You can use white mushrooms, regular oyster mushrooms, white beech, shiitake mushrooms, chanterelles, etc.
- Pasta: Spaghetti, tagliatelle, and fettuccine are all perfect.
- Freshly grated Parmesan, not pre-grated.
- Temperature: 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.
Rane says
Before I cook, did you use a little truffle oil to sauté the mushrooms? Or clarified butter?
Adina says
Hi Rane. You cook the mushrooms in olive oil, the 2 tablespoons that were mentioned in the ingredient list. But clarified butter works too. The truffle oil is added to the egg and cream mixture.
Laurie Tee says
Yum! This was so popular, even with my husband who doesn't usually rave about meatless mushroom dishes. I loved the simplicity and look forward to trying more of your creative recipes!
Adina says
Hi Laurie. I am so happy to hear you liked it, we love this dish, too. Thank you for the feedback.
Mandy says
This was my first time cooking with truffle oil, this was amazing and so easy to make! Definitely my new go to week night dinner
Adina says
That sounds great, Mandy, I am so happy to hear it. Thank you for the feedback and the rating.
Ann says
This is the first time I ever tasted truffles and wow...delicious! The recipe is easy to understand and easy to eat!!! Thank you so much.
Adina says
Thank you very much for the feedback, Ann. I am happy you liked it.