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Close up of creamy homemade truffle mushroom pasta in a bowl
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Creamy Mushroom Truffle Pasta

Pasta tossed in a creamy mushroom sauce with truffle oil
Course Main Course
Cuisine Italian
Keyword truffle mushroom pasta, truffled mushroom pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Paul (Scoffs and Feasts)

Ingredients

  • 150 g spaghetti pasta
  • 300 g chestnut mushrooms
  • Cup of pasta water
  • 200 ml stock
  • 120 ml of double cream (8 tbsp)
  • 2 cloves garlic
  • 4 tbsp grated parmesan
  • Leaves picked from 3-4 thyme sprigs
  • Generous splash of Bourbon
  • black truffle oil to garnish

Instructions

  • Begin by slicing the mushrooms, around a 1/4 inch thick
  • Melt a table spoon of butter with a tablespoon of olive oil over medium high heat until it begins to foam and bubble
  • Add the mushrooms and cook until golden, tossing regularly. This should take around 7-8 minutes.
  • Once the mushrooms have started to cook, add your pasta to a large pot of well salted boiling water and stir
  • Once the mushrooms are coloured, add the minced garlic and thyme leaves and saute for a minute to soften
  • Add the splash of bourbon. You can either flambe (ignite and cook till flames subside) or just let it bubble away for a minute
  • Add the stock and then the cream and begin to reduce until thickened slightly and the sauce coats the back of a spoon
  • grate in the parmesan cheese and stir - taste for seasoning
  • When the pasta is 1 minute from being ready, remove and add to the sauce in the frying pan and toss to coat the pasta
  • Using tongs, place into a pasta bowl or plate, garnish with some chopped parsley and a little grating of parmesan and black pepper, with a drizzle of truffle oil

Notes

Tips:
  1. Add plenty of salt to your pasta water, the more the better. This will help to season your pasta. 
  2. Add butter to your olive oil for sauteing the mushrooms. The butter will help to give colour and flavour to the mushrooms
  3. Be careful when adding salt to the sauce - wait till you have reduced the sauce and it is ready before tasting and adjusting salt if necessary
  4. Reserve a cup of the pasta cooking water. This will help if you over-reduce the sauce, you can add a splash to maintain the right consistency of your sauce.
  5. Don't overcrowd the frying pan when sauteing the mushrooms as they will steam instead of sear and not colour properly. Cook the mushrooms in two batches to ensure they turn golden.