Creamy Truffle Mushroom Pasta
A comforting, elegant dish that brings restaurant-worthy truffle flavor to your dinner table in under 40 minutes.
Equipment
- 1 Large pot for cooking pasta
- 1 Large skillet or sauté pan for the sauce
- 1 Wooden spoon or silicone spatula for stirring
- 1 Measuring cups and spoons
- 1 Cheese grater or Microplane for fresh Parmesan
Ingredients
Pasta & Sauce Base
- 12 oz fettuccine or linguine
- 2 tbsp olive oil
- 2 tsp butter
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1 cup heavy cream
- ½ cup Parmesan cheese freshly grated
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Truffle Finish:
- 1-2 tsp white truffle oil (start with 1 tsp, taste, and adjust)
Optional Garnish
- Extra Parmesan shavings
- Fresh parsley, chopped
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Save ½ cup of the pasta water, then drain.
- In a large skillet, melt butter and olive oil over medium heat. Sauté garlic for about 30 seconds until fragrant, then add mushrooms. Cook until softened and lightly browned, about 5–6 minutes.
- Lower the heat. Stir in heavy cream, Parmesan, salt, and pepper. Let the sauce simmer gently for 2–3 minutes until slightly thickened.
- Remove from heat and stir in 1 teaspoon of truffle oil. Taste, then add the second teaspoon if you’d like more aroma.
- Mix the drained pasta into the sauce, adding a splash of reserved pasta water as needed for a silky, cohesive texture.
- Divide among plates. Top each serving with additional Parmesan and chopped parsley. Plate immediately and enjoy.
Tips & Variations
- Mushrooms: Cremini are reliable and flavorful, but wild mushrooms (like shiitake or chestnut) add amazing depth.
- Cream swap: Replace half the heavy cream with mascarpone for extra richness and a silkier texture.
- Truffle choices: White truffle oil offers a delicate aroma; black truffle oil delivers stronger notes—choose based on your preference.
