Simple Black Truffle Pasta
This simple black truffle pasta is made with a creamy mushroom sauce studded with slices of earthy black truffles.
Servings: 6 servings
Calories: 620kcal
Ingredients
- 1 pound pappardelle
- ¼ cup butter
- 8 ounces sliced white mushrooms
- ½ teaspoon truffle seasoning/zest
- 1 ¼ cup heavy cream
- ½ cup white wine
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fresh tarragon
- 1 ½ ounce black truffle
- 1 cup fresh grated Parmesan cheese
Instructions
- Cook the pasta in salted water according to the recipe instructions. Drain (reserve ¼ cup pasta cooking water) and set aside.
- Heat the butter in a large skillet and add the mushrooms.
- Cook for 5 minutes, until the liquid has released and they are starting to brown.
- Add the wine, salt, pepper, truffle seasoning and tarragon and cook for 2-3 minutes.
- Stir in the cream and simmer for 3-5 minutes.
- Stir in the cooked pasta and add the reserved pasta water to thick it if necessary.
- Remove from the heat and top with fresh Parmesan and shaved truffles.
Notes
- Make sure the pasta is cooked al dente - you want a little bite to it.
- Reserve the pasta cooking water to help thicken the sauce if needed.
- Using the highest quality ingredients here will yield the best results. However, I've included some lower cost options in the post above.
- Always fresh grate the Parmesan cheese for the best results.
- Use black truffle oil (see post above for tips on buying) to drizzle over the past at the end for added truffle flavor.
Nutrition
Serving: 6ounces | Calories: 620kcal | Carbohydrates: 59g | Protein: 20g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 754mg | Potassium: 459mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1192IU | Vitamin C: 2mg | Calcium: 277mg | Iron: 3mg