0 from 36 votes
Truffle Oil Pasta (with Mushrooms)
The truffle oil pasta with mushrooms is an indulgent, incredibly delicious yet simple, comforting pasta dish. An elegant meal perfect for entertaining, ready in about 30 minutes.
Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Calories: 817 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb mushrooms mixed, Note 1
- 1 lb pasta Note 2
- 4 eggs
- 3 tablespoons truffle oil
- ⅔ cup heavy cream
- 3 tablespoons parmesan more to serve, Note 3
- 2 tablespoons olive oil
- fresh thyme sprigs optional but nice
- Fine sea salt and ground black pepper to taste
Instructions
- Prepare the mushrooms: Clean them with a paper towel and slice them. Set them aside.1 lb mushrooms
- Cook the pasta: Bring a large pot of water to a boil and add salt generously. Add pasta and cook according to the package instructions. While the pasta is cooking, prepare the rest.1 lb pasta
- Make the sauce: Whisk the eggs in a bowl. Add truffle oil, heavy cream, Parmesan, salt, and pepper to taste.4 eggs + 3 tablespoons truffle oil + ⅔ cup heavy cream + 3 tablespoons Parmesan + fine sea salt and ground black pepper
- Cook mushrooms: Heat olive oil in a large pan. Cook the mushrooms for about 5 minutes until most of their released water evaporates. Season with salt and pepper.2 tablespoons olive oil + fine sea salt and ground black pepper
- Drain the pasta reserving a little of the cooking water.
- Add the pasta to the pot containing the cooked mushrooms. Stir well to combine and heat on low heat for about 1 minute until everything is really hot.
- Combine: Turn off the heat and remove the pan from the hob (Note 4). Pour in the truffle oil sauce. Using tongs or two forks (careful not to scratch the pan), lift the spaghetti so that they mix easily with the egg mixture. The mixture should thicken and coat the pasta, but it should not scramble.Add 2-3 tablespoons of the pasta water to moisten the dish.
- Adjust the taste with more salt and pepper if necessary, garnish with fresh thyme leaves, and serve immediately with a little more Parmesan and a grating of black pepper.fresh thyme sprigs
Cup of Yum
Notes
- Mushrooms: I had brown mushrooms and king oyster mushrooms. You can use white mushrooms, regular oyster mushrooms, white beech, shiitake mushrooms, chanterelles, etc.
- Pasta: Spaghetti, tagliatelle, and fettuccine are all perfect.
- Freshly grated Parmesan, not pre-grated.
- Temperature: The contents of the pan should be hot but don’t keep the pan on the hob, or the eggs will scramble instead of coating the pasta and making it shiny and silky.
Nutrition Information
Serving
1portion from 4
Calories
817kcal
(41%)
Carbohydrates
90g
(30%)
Protein
26g
(52%)
Fat
40g
(62%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
212mg
(71%)
Sodium
737mg
(31%)
Potassium
716mg
(20%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
859IU
(17%)
Vitamin C
3mg
(3%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 817
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 817kcal | 41% |
| Carbohydrates | 90g | 30% |
| Protein | 26g | 52% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 737mg | 31% |
| Potassium | 716mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.