There’s something wonderfully indulgent about cooking with truffles. The very word conjures images of fine dining, white tablecloths, and waiters wielding graters with theatrical flair. But I’m here to let you in on a little secret: pasta with truffles isn’t just a restaurant affair. You can absolutely make this luxurious dish right at home with surprisingly little effort, and the results are every bit as satisfying.
I first tried pasta with truffles at a tiny bistro in Rome. It was a chilly October evening, and the aroma hit me before the plate even touched the table. Earthy, rich and impossibly inviting. That meal was a revelation — not just for the taste, but for the simplicity. When I returned home, I began experimenting, and I quickly realised that the magic of this dish lies in how few ingredients you actually need to let the truffle shine.
Let’s start with the pasta. I usually reach for penne — a sturdy, tubular pasta that holds sauce beautifully and gives each bite a good balance of cream and truffle. Some prefer tagliatelle or fettuccine for a silkier experience, but I find penne offers the perfect texture and bite, especially when tossed with a light, silky cream sauce.
That sauce is the heart of the dish. It’s not heavy or overpowering. Just a gentle coating made from a little butter, a splash of double cream, and a touch of grated Parmesan for depth. This isn’t a sauce to drown your pasta in. It’s meant to complement and elevate the truffle, not compete with it.
Ah, the truffles. They’re the star of the show, of course. Fresh black truffle shavings are ideal — just a few delicate slivers are enough to infuse the entire dish with their unique aroma. Truffles have a musky, savoury scent that’s hard to describe but unforgettable once experienced. If fresh truffles aren’t within reach (or budget), a good quality truffle oil or truffle paste can still deliver a beautifully aromatic result.
To bring a little extra nuance, I like to sauté a few sliced mushrooms — chestnut or cremini are lovely — until they’re golden and caramelised. They echo the earthiness of the truffles and add a pleasant bite. A sprinkle of chopped parsley just before serving adds a touch of freshness and colour, and sometimes I finish with a crack of black pepper or a pinch of sea salt to round it all off.
Main Ingredients and What They Bring to the Pasta with Truffles:
- Penne Pasta – Provides structure and allows the sauce and truffle to cling to every piece. Its ridges trap flavour beautifully.
- Double Cream – Adds a smooth, rich texture to the sauce, helping to coat the pasta while allowing the truffle to remain front and centre.
- Fresh Truffle Shavings – The defining element, giving the dish its signature aroma and deep, earthy flavour.
- Parmesan Cheese – Brings salty umami and depth, helping to balance the creaminess without overpowering the truffle.
- Mushrooms – Enhance the earthy tones, adding a meaty bite and echoing the truffle’s natural forest flavour.
- Parsley – Offers a touch of brightness to lift the richness and make each mouthful feel complete.
What I love about Pasta with Truffles is how it makes you feel like a chef in your own kitchen. The aroma alone transforms an ordinary evening into something special. It’s perfect for a dinner date, an anniversary, or even just a quiet night when you want to treat yourself.
Pasta with truffles is proof that elegance doesn’t have to be complicated. With a few quality ingredients, a little care, and a willingness to indulge, you can create a dish that’s both comforting and refined — a celebration of flavour, simplicity, and the joys of home cooking.
Pasta with Truffles
Ingredients
- 200 g penne pasta
- 1 tbsp unsalted butter
- 150 ml double cream
- 2 tbsp Parmesan cheese grated
- 100 g chestnut mushrooms or cremini thinly sliced
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
- 1 small black truffle 1 tsp truffle paste or a drizzle of truffle oil
- Fresh parsley finely chopped for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to the packet instructions until al dente. Drain and set aside, reserving a few tablespoons of pasta water.200 g penne pasta
- While the pasta cooks, heat the olive oil in a frying pan over medium heat. Add the sliced mushrooms and sauté for 5–6 minutes until golden and tender. Season lightly with salt and pepper.100 g chestnut mushrooms, 1 tbsp olive oil, salt, black pepper
- Lower the heat and add the butter to the pan with the mushrooms. Once melted, pour in the double cream and stir gently to combine.1 tbsp unsalted butter, 150 ml double cream
- Stir in the Parmesan cheese and allow the sauce to simmer for 2–3 minutes until slightly thickened. If needed, add a spoonful of the reserved pasta water to loosen the sauce.2 tbsp Parmesan cheese
- Add the cooked penne to the pan and toss to coat the pasta evenly in the sauce. Remove from heat.
- If using truffle paste or truffle oil, stir it into the pasta now. If using fresh truffle, plate the pasta first and then shave the truffle directly over the top.1 small black truffle
- Garnish with a sprinkle of chopped parsley and a final twist of black pepper, if desired.Fresh parsley, black pepper
- Serve immediately.
18 comments
Amazing
The flavours are well-balanced, but I wish I’d had fresh truffle. Even with truffle paste, it tasted indulgent.
Simple, elegant, and absolutely delicious.
The combination of penne, light cream, and truffle is perfection.
The earthy mushrooms with the creamy pasta and truffle make every bite special. Will be making this again.
Absolutely divine!
I liked it, but the truffle oil I used was a bit strong — I might have been too heavy-handed. Still, the base recipe is solid and easy to follow.
It’s tasty but quite rich.
I think I added too much cream by mistake, so the sauce was heavier than I expected. Will try again with the correct amount.
I used truffle oil and it was so tasty. Never used it before but it packed a perfect punch to the pasta.
I made this for my anniversary dinner, and it was a hit. The truffle shavings make it feel so luxurious, yet it came together so quickly.
I love how the sauce isn’t too rich, so the truffle flavour shines through.
The cream sauce is just the right amount — not too heavy — and the mushrooms give it a nice bite.
My first time cooking with truffles and I’m hooked!
I used truffle oil instead of fresh truffle, and it was still delicious. Next time I’ll splurge on real truffles for the full experience.
I was sceptical about making something with truffles at home, but this recipe is foolproof.
The truffle flavour really comes through without being overpowering. So easy to make but feels like a five-star restaurant dish.
Quick, impressive, and comforting. I added a little extra Parmesan because I’m a cheese fanatic, and it worked great.