Italian Truffle Mushroom Pasta With Parmesan Recipe

This creamy earthy Italian Truffle Mushroom Pasta With Parmesan is made with fresh mushrooms, truffle oil, and heavy cream, ready in 25 minutes. Tossing the hot ribbons of pasta into the rich sauce releases an incredible savory aroma. I make this whenever I need a comforting dinner that feels special.

Restaurant-Quality At Home

I used to think making a luxurious truffle dish required hours of prep and expensive restaurant ingredients. I learned that starting with ordinary cremini mushrooms and finishing with a high-quality truffle oil creates that exact upscale flavor profile.

My biggest mistake early on was adding the truffle oil while the pan was still over high heat. The delicate truffle aroma completely cooked off, so now I always stir it in right at the end.

Italian Truffle Mushroom Pasta With Parmesan Ingredients

• 12 oz tagliatelle or fettuccine
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp black truffle oil
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

How To Make Italian Truffle Mushroom Pasta With Parmesan

1. Boil the Pasta: Cook the tagliatelle in a large pot of salted boiling water according to package directions until al dente, reserving 1/2 cup of pasta water.
2. Sauté the Mushrooms: Heat the butter and olive oil in a large skillet over medium-high heat, then add the sliced mushrooms and cook for 5-7 minutes until browned.
3. Add Aromatics: Reduce the heat to medium, stir in the minced garlic, and cook for 1 minute until fragrant.
4. Create the Sauce: Pour in the heavy cream and simmer for 3 minutes until slightly thickened.
5. Combine and Finish: Toss the cooked pasta and Parmesan cheese into the skillet, adding a splash of reserved pasta water as needed. Remove from heat and stir in the truffle oil and parsley.

Recipe Tips

• Buy good quality oil: Look for truffle oil made with actual truffle extract rather than just synthetic flavorings for the best taste.
• Do not wash the mushrooms: Wipe them clean with a damp paper towel to prevent them from absorbing excess water and becoming soggy.
• Save pasta water: The starch in the reserved boiling water acts as a binder, helping the creamy sauce cling perfectly to your noodles.

What To Serve With Truffle Mushroom Pasta

This rich dish pairs beautifully with a crisp arugula salad dressed in a simple lemon vinaigrette to cut through the heavy cream. A slice of warm crusty garlic bread is also essential for soaking up any leftover sauce.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or water to help the cream sauce come back together. I do not recommend freezing this dish as the cream sauce may separate.

FAQs

Can I use a different type of mushroom?

Yes, a mix of wild mushrooms, shiitake, or reconstituted dried porcini adds great depth of flavor. Standard white button mushrooms also work in a pinch.

What pasta shape is best?

Long, wide noodles like pappardelle, tagliatelle, or fettuccine are ideal. They offer plenty of surface area for the rich sauce to coat.

Can I use truffle butter or paste instead of oil?

Absolutely. Stir in a tablespoon of truffle butter or paste at the very end of cooking, adjusting the amount to suit your taste.

How do I stop the sauce from breaking?

Avoid boiling the heavy cream fiercely. Keep it at a gentle simmer and remove the pan from the heat before tossing in the cheese.

Nutrition

• Calories: 580 kcal
• Total Fat: 34g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Sodium: 420mg
• Total Carbohydrate: 52g
• Protein: 16g

Italian Truffle Mushroom Pasta With Parmesan

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Italian Truffle Mushroom Pasta With Parmesan features creamy earthy flavors, fresh cremini mushrooms, and rich heavy cream ready in just 25 minutes. This luxurious meal is an incredibly fast comfort food ideal for a cozy date night at home.

Ingredients

• 12 oz tagliatelle or fettuccine

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 lb cremini mushrooms, sliced

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1 tbsp black truffle oil

• 1/4 cup fresh parsley, chopped

• Salt and black pepper to taste

Directions

• 1. Boil the Pasta: Cook the tagliatelle in a large pot of salted boiling water according to package directions until al dente, reserving 1/2 cup of pasta water.
• 2. Sauté the Mushrooms: Heat the butter and olive oil in a large skillet over medium-high heat, then add the sliced mushrooms and cook for 5-7 minutes until browned.
• 3. Add Aromatics: Reduce the heat to medium, stir in the minced garlic, and cook for 1 minute until fragrant.
• 4. Create the Sauce: Pour in the heavy cream and simmer for 3 minutes until slightly thickened.
• 5. Combine and Finish: Toss the cooked pasta and Parmesan cheese into the skillet, adding a splash of reserved pasta water as needed. Remove from heat and stir in the truffle oil and parsley.