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Truffle Pasta Recipe

$24 Main Course

About This Dish

Our truffle pasta is a celebration of luxury and simplicity, featuring handmade fettuccine tossed with aromatic truffle oil, wild mushrooms, and aged Parmigiano-Reggiano. This dish embodies the essence of Italian cuisine with its focus on premium ingredients and perfect execution.

Prep Time

15 minutes

Cook Time

20 minutes

Serves

4 people

Ingredients

  • 1 pound fresh fettuccine pasta (or high-quality dried)
  • 8 oz mixed wild mushrooms (porcini, shiitake, cremini), sliced
  • 3 tablespoons white truffle oil
  • 1/2 cup heavy cream
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/4 cup dry white wine
  • Fresh black truffle shavings (optional but recommended)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper
  • Extra Parmesan for serving

Instructions

  1. Prepare the pasta water: Bring a large pot of salted water to boil. The water should taste like the sea - this is crucial for properly seasoned pasta.
  2. Sauté the mushrooms: In a large skillet, heat butter over medium-high heat. Add sliced mushrooms and cook without stirring for 3-4 minutes until golden. Season with salt and pepper.
  3. Add aromatics: Add minced garlic to the mushrooms and cook for 1 minute until fragrant. Deglaze with white wine and let it reduce by half.
  4. Cook the pasta: Add fettuccine to the boiling water and cook until al dente (usually 1-2 minutes less than package directions). Reserve 1 cup of pasta water before draining.
  5. Create the sauce: Add heavy cream to the mushroom mixture and bring to a gentle simmer. Add 1 tablespoon of truffle oil and stir to combine.
  6. Combine pasta and sauce: Add the drained pasta to the skillet with the mushroom cream sauce. Toss vigorously, adding pasta water as needed to create a silky sauce.
  7. Finish the dish: Remove from heat and add Parmigiano-Reggiano, remaining truffle oil, and fresh parsley. Toss until the cheese melts and creates a creamy coating.
  8. Serve immediately: Plate the pasta and top with fresh truffle shavings if available. Serve with extra Parmesan and freshly ground black pepper.

Chef's Tips

  • Use the best truffle oil you can find - quality makes a huge difference
  • Don't overcook the mushrooms - they should be golden, not soggy
  • Save some pasta water - it's the secret to silky sauce
  • Fresh truffles are expensive but transform the dish completely
  • Serve immediately while hot for the best texture
  • Pair with a crisp white wine like Pinot Grigio or Chardonnay