Creamy Mushroom
Black Truffle Pasta

Indulge in this restaurant-quality truffle cream pasta. Rich, earthy black truffle sauce coats wide Italian ribbons for a deeply satisfying, luxurious meal.

Ingredients

• 400 g broad-style Italian pasta
• 200 g mushrooms
• 200 ml heavy cream
• 2 tbsp black truffle sauce
• 2 cloves garlic
• 2 tbsp extra virgin olive oil
• to taste salt
• to taste cracked black pepper
• to taste aged hard cheese
• optional fresh parsley

Instructions

1. 1Boil the pasta

   

   Bring a pot of water to a boil and add salt. Add the broad-style Italian pasta to the water and cook for 10 minutes until al dente.

   Tip: Ensure the water is at a rolling boil before adding the pasta to prevent sticking.
2. 2Sauté garlic and mushrooms

   

   Heat extra virgin olive oil in a flat-bottom pan. Add minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and the garlic is fragrant.

   Tip: Do not crowd the pan so the mushrooms brown properly instead of steaming.
3. 3Create the cream sauce

   

   Pour the cream into the pan with the sautéed mushrooms and garlic. Bring the mixture to a gentle boil to allow it to thicken slightly.

   Tip: Keep the heat at medium to prevent the cream from curdling as it boils.
4. 4Combine pasta and sauce

   

   Add the cooked pasta and black truffle sauce to the mushroom cream mixture. Stir thoroughly until the pasta is evenly coated with the sauce.

   Tip: Add a splash of pasta water if the sauce becomes too thick.
5. 5Season the pasta

   

   Season the pasta with salt and freshly cracked black pepper to taste, mixing well to ensure the flavors are distributed evenly.

   Tip: Taste the sauce before adding salt, as truffle sauce can be quite salty on its own.
6. 6Garnish and serve

   

   Grate hard cheese directly over the pasta in the pan for a finishing touch. Serve immediately while hot.

   Tip: Use a high-quality aged hard cheese for the best depth of flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions