Truffle Mushroom Creamy Pasta (Print)
Rich, creamy tagliatelle with golden mushrooms and fragrant truffle oil—ready in 35 minutes for an elegant dinner.
# What You 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:
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 -
- Restaurant quality elegance in just 35 minutes
- The sauce clings perfectly to every strand of pasta
- Simple ingredients transform into something extraordinary
02 -
- Never add truffle oil to high heat or the delicate flavor compounds break down completely
- The pasta water is crucial for that perfectly silky consistency
- Mushrooms need space in the pan to brown properly or they will steam and turn rubbery
03 -
- Dry your mushrooms thoroughly with a paper towel before cooking for the best sear
- Room temperature cream incorporates more smoothly into the sauce