Truffle Mushroom Pasta
Description
A carbonara-like pasta flavored with black truffle butter, Parmesan, and sauteéd mushrooms. It's simple yet spectacularly creamy and comforting in just 30 minutes of cooking time. Serve with fresh shavings of black truffle or add an extra slice of black truffle butter to finish.
Ingredients
- 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
Instructions
- Bring a large pot of water to a boil.
- Whisk egg yolks and eggs in a medium bowl until no streaks remain, whisk in Parmesan; season with pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Mix in mushrooms and divide pasta among serving bowls. Top with thin shavings of truffle, ground pepper and additional parmesan.
Equipment
Notes
Storage:
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.
Recipe Notes:
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- Reserve the starchy pasta cooking water. This is essential to this pasta recipe. The starchy water creates the creamy texture of the sauce.
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- Mix the eggs and cheese separately. This is required to make the creamy sauce work. Combining the sauce and noodles off of the heat first begins to cook the sauce and thicken it with the residual heat of the noodles.
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- Cook the mushrooms longer than you think. Most people don't cook their mushrooms long enough, make sure they are golden brown and excess liquid has evaporated, about 10 minutes!
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- Boil the pasta until al dente. That means the noodles have a slight 'bite' to it after being cooked. The best way to do this is to cook the noodles 2 minutes less than the package instructions.
Nutrition
Serving: 1/4 of the recipeCalories: 581kcalCarbohydrates: 65gProtein: 25gFat: 25gSaturated Fat: 9gCholesterol: 400mgSodium: 244mgFiber: 1gSugar: 1g
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