Delicious Mushroom and Black Truffle Pasta Recipe

This magnificent mushroom with black truffle pasta recipe is a rich, creamy, and delicious truffle pasta dish that will delight guests for special occasions.

Mushroom and Black Truffle Pasta Recipe

Black truffles are among the most gourmet additions to any food. This delightful mushroom and black truffle pasta recipe is rich and creamy with thick, sauteed mushrooms and the earthy addition of fresh black truffle shavings.

Black truffles, which typically hail from Italy, France, or mountains stuffed with truffles in Croatia, offer an earthy musk that takes a traditional pasta recipe and elevates it to an entirely new dimension.

This Mushroom pasta can be made without truffles, of course. Or you can substitute fresh truffles for truffle oil. But if you have the opportunity to make this dish as I’ve written it, you might not ever go back.

Mushroom With Black Truffle Pasta Recipe

Mushroom and Black Truffle Pasta Recipe

Mushroom and Black Truffle Pasta Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A rich and creamy fettuccine pasta infused with black truffle butter, sauteed mushrooms, and Parmesan cheese create a straightforward dish that is equally flavorful yet simple. The heavy sauce infuses with warmth making this a perfect cool-weather comfort food or a gourmet cuisine perfect for guests. Serve with fresh shavings of black truffle, or add an extra slice of black truffle butter to finish. 

Ingredients

  • 4 large egg yolks
  • 2 large eggs
  • 1/4 cup grated Parmesan + more for serving (1/2 cup)
  • Freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 1/2 lb shiitake mushrooms. Trimmed and sliced into 1/4 inch-thick slices.
  • Kosher salt (to taste).
  • 1 lb dry fettuccine. (Can be substituted for spaghetti, or tagliatelle)
  • 2 tbsp truffle butter
  • 1 black truffle, shaved (Can be substituted for a white truffle).

Instructions

  1. Add ten cups of water and 2 tbsp of salt to a large pot. Bring to a boil.
  2. In a medium bowl, whisk egg yolks and eggs until consistent.
  3. Whisk Parmesan cheese into the egg mix. Season with pepper.
  4. Heat a large Dutch oven over medium-high heat. When hot, add two tbsp oil
  5. Add mushrooms and cook, stirring gently, until the mushrooms are golden brown (approx. 10-minutes).
  6. Transfer mushrooms to a plate.
  7. Once the water in the pot is boiling, add pasta. Cook until al dente (approx 2-minutes less than the suggested cooking instructions).
  8. Measure out 1 3/4 cups pasta water and set aside. Then strain pasta.
  9. Add 1 cup of pasta water and truffle butter to the Dutch oven. bring the mixture to a boil.
  10. Once the truffle butter mixture is boiling, add the strained pasta.
  11. Cook pasta and truffle butter, stirring regularly, until about half the water is gone (approx. 2-minutes). Remove pot from heat.
  12. Add 1/4 cup reserved pasta water to the bowl with the egg mixture. Stir to combine.
  13. Using a spot, gently pour the egg mixture into the pasta, stirring and tossing the pasta to ensure all the noodles are coated, the cheese is melted, and the egg has thickened throughout.
  14. Slowly add the remaining reserved pasta sauce (1-2 tbsp at a time) to the sauce until the sauce achieves the consistency of heavy cream.
  15. Season to taste with truffle butter and salt.
  16. Once your perfect flavor has been achieved, mix in the mushrooms and divide the pasta among serving bowls. Top with additional ground pepper and parmesan cheese.
  17. Top the pasta with shaved black truffles.

Notes

If you're opting to use truffle oil rather than black truffles, add 2 tbsp to the pasta before serving. Toss to coat.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 585Total Fat: 25gSaturated Fat: 9gCholesterol: 400mgSodium: 250mgCarbohydrates: 69gFiber: 1gSugar: 1gProtein: 29g

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