Creamy Mushroom Truffle Pasta Recipe
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. If you try this recipe, be sure to leave a comment and star-rating below!
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Ingredients
- 4 large egg yolks
- 2 large eggs
- 2 ounces (½ cup) grated Parmesan + more for serving
- 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 black or white truffle, shaved, optional
Instructions
- Bring a large pot of water to a boil.
- Whisk 4 egg yolks and 2 eggs in a medium bowl until no streaks remain, whisk in ½ cup Parmesan; season with pepper and set aside.
- Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high. Add 8 ounces mushrooms and cook, stirring occasionally, until golden brown, about 10 minutes. Transfer mushrooms to a plate and set aside.
- Season boiling water with 2 tablespoons kosher salt, add 1 pound 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 2 tablespoons truffle butter to Dutch oven; bring mixture to a boil over medium-high.
- Drain pasta then transfer pasta 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 Dutch oven from heat.
- Whisk ¼ cup reserved pasta cooking water into reserved 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.
- Gently toss in reserved mushrooms and divide pasta among serving bowls. Top with thin shavings of truffle (if using), ground pepper and additional Parmesan.
Equipment
Notes
Storage: This pasta is best served immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. 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.
Don't forget to reserve nearly 2 cups of starchy pasta cooking water. The starchy water creates the creamy texture of the sauce.
Undercook the pasta in the boiling water—it will finish cooking in the pot with the cheesy sauce.
If you prefer not to purchase fresh truffle, just add additional truffle butter or grate an aged cheese with truffle over the top of the pasta to serve. It's equally delicious!
Nutrition
Serving: 1/4 of the recipeCalories: 581kcalCarbohydrates: 65gProtein: 25gFat: 25gSaturated Fat: 9gCholesterol: 400mgSodium: 244mgFiber: 1gSugar: 1g
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