Truffle Mushroom Pasta (Printable)

A rich and creamy Italian pasta with sautéed mushrooms, garlic, Parmesan, and luxurious truffle oil. Ready in just 35 minutes.

# What You'll Need:

→ Pasta

01 - 7 oz tagliatelle or fettuccine

→ Mushrooms

02 - 7 oz mixed mushrooms (cremini, shiitake, or button), cleaned and sliced
03 - 1 tbsp unsalted butter
04 - 1 tbsp olive oil

→ Sauce

05 - 2 cloves garlic, minced
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - 1 tbsp truffle oil
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Additional Parmesan cheese, for serving
11 - Chopped fresh parsley
12 - Shaved black truffle (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and softened.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Reduce the heat to low. Pour in the heavy cream, Parmesan, and a splash of reserved pasta water. Stir well and simmer for 2-3 minutes until slightly thickened.
05 - Add the cooked pasta to the skillet and toss to coat in the sauce. Drizzle with truffle oil and season with salt and pepper to taste. Add more pasta water if needed for a silky sauce.
06 - Divide between two warm plates. Garnish with extra Parmesan, parsley, and shaved truffle if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a fancy Italian restaurant
  • Earthy mushrooms and cream create that perfect luxurious comfort food balance without requiring any advanced techniques
02 -
  • Mushrooms shrink dramatically as they cook so always start with more than you think you need
  • Truffle oil loses its potency quickly so give your bottle a sniff test before using
03 -
  • Work quickly once the cream goes in because it can separate if overcooked
  • Warm your plates in the oven while you cook the sauce stays silky longer

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