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brown plates topped with creamy pasta with mushrooms and truffle shavings

Black Truffle Pasta with Shiitake Mushrooms

  • Author: Lauren Grant
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove top
  • Cuisine: American/Italian/French


A carbonara-like pasta flavored with black truffle butter, Parmesan, and sauteéd mushrooms. It’s simple yet spectacularly creamy and comforting. Serve with fresh shavings of black truffle or add an extra slice of black truffle butter to finish. 


  • 4 large egg yolks
  • 2 large eggs
  • 2 ounces grated Parmesan + more for serving (½ cup)
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces shiitake mushrooms, trimmed and sliced into ¼ inch-thick slices
  • Kosher salt
  • 1 pound dry bucatini, spaghetti, or tagliatelle
  • 2 tablespoons truffle butter (homemade or purchased)
  • 1 truffle, black or white, shaved or thinly sliced


  1. Bring a large pot of water to a boil.
  2. Whisk egg yolks and eggs in a medium bowl until no streaks remain, whisk in Parmesan; season with pepper.
  3. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 10 minutes. Transfer mushrooms to a plate. 
  4. Season boiling water with 2 tablespoons kosher salt, add pasta and cook 2 minutes less than package instructions, stirring occasionally. Measure out 1 ¾ cups pasta cooking water. Add 1 cup cooking water and truffle butter to Dutch oven; bring mixture to a boil over medium-high. Drain pasta then transfer to Dutch oven.
    butter and pasta water in a Dutch oven
  5. Cook pasta, stirring and gently tossing constantly with tongs, until al dente and water is reduced by about half; about 2 minutes. Remove pot from heat.
    cooked spaghetti and egg and cheese mixture in a dutch oven
  6. Whisk ¼ cup reserved pasta cooking water into egg mixture. Slowly stream egg mixture into pasta, stirring and gently tossing constantly with tongs, until cheese is melted and egg is thickened to form a glossy sauce on the pasta.
    cooked spaghetti getting tossed with tongs in a dutch oven
  7. Thin sauce with remaining ½ cup reserved pasta cooking water, adding a 1–2 tablespoons at a time, until consistency of heavy cream is reached. Season to taste with additional truffle butter and salt.
    cooked spaghetti in a dutch oven
  8. Mix in mushrooms and divide pasta among serving bowls. Top with thin shavings of truffle, ground pepper and additional parmesan.


This pasta is best served immediately. 

Reheat leftovers on the stovetop over medium heat. Add water or cream (or reserved pasta cooking water if you have it!) to loosen as needed.


  • Serving Size: 1/4 of the recipe
  • Calories: 581
  • Sugar: 1g
  • Sodium: 244mg
  • Fat: 25g
  • Saturated Fat: 9g
  • Carbohydrates: 65g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 400mg

Keywords: black truffle pasta, truffle pasta recipe, truffle carbonara

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