If you're looking for something to indulge in, you can't do better than this black truffled pasta. This iconic dish is luxurious beyond belief, studded with the unmistakable flavor of truffles, and, it's super easy!
In this recipe, we're going to be layering the truffle flavor in a few different ways (truffle butter, truffle tapenade, and truffle in oil). That being said, it can be a hard ingredient to get your hands on, so feel free to be flexible. You can use one, or all of these ingredients.
If you're in the mood for mushrooms, but don't have the truffle bug, try this amazing mushroom pasta, or miso mushroom pasta! Both are delicious.
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Why You're Going to Love this Recipe
- Truffle Is the BEST: Revel in the luxurious essence of truffle butter, creating a decadent base for the pasta.
- Wine Elevation: The reduction of white wine adds depth and complexity to the sauce, enhancing overall taste.
- Creamy Indulgence: A velvety blend of heavy cream ensures a luscious and satisfyingly creamy texture.
- Umami Boost: The addition of truffle tapenade amplifies the umami profile, taking the dish to a new level.
- Simple Sophistication: Despite its gourmet appeal, the recipe is straightforward, making it accessible for all skill levels.
- Elevated Dining: Whether for a solo indulgence or a dinner party, this dish promises an elevated dining experience. Like, truly, you can't go more gourmet than truffle!
What Are Truffles? And What do They Taste Like?
Truffles are fungi that grow underground, typically near the roots of certain trees. They are highly sought after for their distinctive and intense aroma. Truffles belong to the genus Tuber and come in various species, with the black and white truffles being the most well-known.
Taste:
- Earthy and Pungent: Truffles have a strong, earthy flavor that is often described as musky or pungent.
- Umami-rich: They impart a unique umami quality to dishes, adding depth and complexity.
Where Can I Find Them?
Truffles are notoriously difficult to find fresh, as well as being outrageously expensive. This is why there's so many truffle based products on the market. While they're still expensive, it's definitely not as bad as fresh. And you can usually find them year round.
Check out this truffle butter, truffle tapenade and truffles packed in oil.
I was able to source mine at my local Italian market. There are also tons of truffle oils on the market, although I find these to be more artificial tasting. You can definitely still use them, but start with a very small amount, and then keep adding until you get to your desired flavor. It's super easy to over do it!
Ingredients
Pasta (fresh or dried): Serves as the hearty base, providing a satisfying texture and absorbing the rich truffle-infused sauce. Try paradelle or tagliatelle for the best experience (IMO). If you're feeling extra ambitious, go for homemade pasta!
Truffle Butter (2-3 tbsp): Infuses the dish with a decadent truffle flavor, creating a velvety and luxurious foundation.
Shallot, Garlic, Thyme: This aromatic trio adds layers of flavor, creating a savory and fragrant backdrop for the dish.
White Wine (½ cup): Elevates the sauce with a subtle acidity and depth, enhancing the overall taste profile.
Truffle Tapenade (2 tbsp): Intensifies the truffle experience, contributing to the dish's umami richness and complexity. At this point, you can add more or less of the tapenade depending on how much truffle flavor you want.
Heavy Cream (¾ cup): Provides a luscious and creamy texture, balancing the bold flavors and creating a comforting indulgence. Don't be tempted to lighten up here. This dish is not about county calories.
Parmesan Cheese (½ cup, grated): Adds a salty, nutty dimension. Plus, parmesan and truffles play so well together.
Black Pepper and Salt: Seasonings that bring balance and enhance the flavors, ensuring a well-rounded taste.
Shaved Truffle (for garnish): Offers that bougie touch, both visually and in taste, providing an amazing element to the dish. If you want to spring for fresh, than absolutely go for it. Otherwise, truffles packed in oil are totally fine.
How to Make Truffle Pasta
This is a very easy and straightforward dish. I've made and remade it many, many times, so let's walk through it step by step (with photos! There's also a video at the bottom of this page).
Step 1: Bring a large pot of salted water to a boil. Cook your pasta according to package directions. In the meantime, melt your truffle butter over medium heat.
Step 2: Sauté your shallots, garlic, and thyme in the melted truffle butter until just starting to soften.
Step 3: Deglaze your pan with white wine. Let it reduce by at least half.
Step 4: Add your truffle tapenade and heat through.
Step 5: Add your heavy cream, and heat through.
Step 6: Melt in your parmesan cheese. Season with salt and pepper. Make sure you taste for seasoning, and then add more salt or pepper as needed.
Step 7: Add your pasta. I like to add my pasta directly from the pot it's cooked in. This adds enough pasta water so the sauce gains some structure.
Step 8: Toss everything together and serve!
Variations
This is one of those recipes that you don't want to go too wild with on the flavors. We don't want anything to take away from that incredible truffle layering we've worked so hard to achieve. But - that being said, there are a few ways to change it up a bit.
Herb Infusion: Add a hint of fresh parsley or chives for a subtle herbaceous note that complements the truffle without overpowering it.
Lemon Zest: Grate a small amount of lemon zest into the sauce for a touch of brightness that enhances the truffle's earthy tones.
Mushroom Medley: Include a mix of mild mushrooms like cremini or porcini to intensify the earthiness, aligning with the truffle profile.
Hazelnut Crunch: Sprinkle finely chopped toasted hazelnuts on top for a delicate crunch, adding a nutty dimension without distracting from the truffle.
Whole Wheat Pasta: Substitute part or all of the pasta with whole wheat pasta for a nuttier taste, enhancing the dish's overall depth.
Truffle Oil Drizzle: Finish with a very light drizzle of high-quality truffle oil just before serving for an extra layer of truffle aroma.
Pro Tips and Tricks
- Fresh Truffles: If available, use fresh truffles for an unparalleled aroma. Shave them generously just before serving for the most potent flavor. I feel like this should go without saying - obviously fresh truffles are divine. They're also ridiculously expensive, so you do you.
- Heat Control: Keep the heat lower when sautéing shallots, garlic, and thyme. This gentle cooking ensures they release their flavors without burning. I cannot tell you how many times I've burned garlic and had to start over again.
- Wine Selection: Opt for a dry white wine with crisp acidity. This enhances the sauce without overpowering the truffle notes (see below for wine pairing suggestions).
- Al Dente Perfection: Cook the pasta just shy of al dente when boiling. It will finish cooking when tossed in the pan, absorbing more flavors from the sauce.
- Balance Salt: Truffles are naturally salty, so taste before adding extra salt. Adjust carefully to maintain a perfect balance without overpowering.
- Truffle Oil Finishing: If using truffle oil, remember a little goes a long way. Drizzle sparingly at the end for a final burst of truffle aroma (very optional).
Serving Suggestions
Filet Mignon: Opt for a tender cut like filet mignon for a luxurious pairing. Season the steak with salt, pepper, and a touch of garlic to complement the truffle flavors.
Grilled Vegetables: A medley of grilled vegetables like asparagus, bell peppers, and cherry tomatoes adds freshness and a contrasting texture.
Seared Scallops: The delicate sweetness of seared scallops pairs well with the richness of truffle pasta, creating a luxurious surf-and-turf experience.
Caprese Salad: A classic Caprese salad with fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze brings a refreshing element to the table.
Crusty Bread and Olive Oil: Serve a basket of crusty bread with extra virgin olive oil and balsamic vinegar for a delightful prelude to the truffle pasta.
Wine Pairing
Truffles are actually really versatile for their wine pairings. In this dish, you can definitely pair with whatever white you used in the sauce. Or, if you're going extra extra fancy, the classic pairing with truffles is of course, a Barolo.
Chardonnay: A full-bodied, oaked Chardonnay complements the creamy texture of the truffle pasta. Look for one with notes of butter and vanilla.
Sauvignon Blanc: The crisp acidity and citrusy notes of Sauvignon Blanc cut through the richness of the pasta, providing a refreshing contrast.
Pinot Grigio: A light and crisp Pinot Grigio work well, letting the truffle flavors shine without overwhelming the palate.
Barolo: For red wine enthusiasts, a robust and complex Barolo pairs beautifully, matching the intensity of truffle while adding depth.
Chianti: A Chianti with its medium body and balanced acidity complements the savory elements of the truffle pasta, especially if you're serving it with meat.
Prosecco: For a sparkling option, a dry Prosecco can add a touch of effervescence and lightness to the meal. I personally love this option!
Viognier: This aromatic white wine with its floral and stone fruit notes can enhance the overall fragrance of the truffle-infused dish.
Merlot: A medium-bodied Merlot can provide a smooth and velvety accompaniment to truffle pasta, especially if it includes mushrooms.
Storage and Reheating
Storage:
- Refrigeration: If you have leftovers, refrigerate the truffle pasta within two hours of cooking. Place it in an airtight container to prevent the absorption of odors from the fridge.
- Separate Components: If possible, store the pasta and the sauce separately. This helps preserve the pasta's texture and prevents it from becoming overly soft.
- Shaved Truffle: If you have any remaining shaved truffle, store it separately in a small airtight container. Consider placing a piece of parchment paper to absorb excess moisture.
- Use Within 3 Days: Consume the leftovers within 2-3 days for optimal freshness. Truffle flavors can diminish over time, so enjoying it sooner ensures a better culinary experience.
Reheating:
- Stovetop Method: For the best results, reheat the truffle pasta on the stovetop. Add a splash of cream or a bit of chicken stock to revive the sauce's creaminess.
- Low Heat: Use low to medium heat to prevent the pasta from overcooking. Stir frequently to ensure even heating.
- Covered Pan: Cover the pan with a lid or foil to trap moisture and prevent the dish from drying out.
- Add Extra Toppings: Consider adding a few fresh truffle shavings or a sprinkle of grated parmesan during reheating to rejuvenate the flavors.
- Avoid Microwave for Pasta: While it's convenient, the microwave can make the pasta mushy. If using the microwave, do it in short intervals and stir between each.
Make it Ahead of Time
Creamy sauce for pasta is typically best made fresh, but if you need to save some time and organize your life, here's what you're going to do:
Make-Ahead Truffle Pasta Sauce:
- Sauté Aromatics: In a saucepan, sauté finely chopped shallot, minced garlic, and thyme in truffle butter over low heat. Cook until the shallot is translucent.
- Deglaze with Wine: Pour in white wine, stirring to deglaze the pan. Allow the wine to reduce by half, intensifying the flavors.
- Add Truffle Tapenade: Stir in the truffle tapenade, ensuring it's well incorporated into the sauce. Let it simmer for a couple of minutes.
- Incorporate Heavy Cream: Pour in the heavy cream gradually, stirring continuously. Simmer the sauce until it reaches the desired thickness.
- Cool and Refrigerate: Allow the sauce to cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate until you're ready to use it.
Tips:
- Label and Date: Label the container with the date to keep track of freshness.
- Use Within 2-3 Days: Consume the sauce within 2-3 days for optimal flavor.
- Reheat Gently: When ready to use, gently reheat the sauce on the stovetop, stirring occasionally.
More Amazing Pasta to Try
📖 Recipe
Black Truffled Pasta With White Wine Sauce
Equipment
- Saucepan
- large pot
Ingredients
- 8 oz pasta
- 2-3 tablespoon truffle butter
- 1 shallot minced
- 2 cloves garlic minced
- 1 teaspoon thyme
- ½ C white wine
- 2-3 tablespoon truffle tapenade adjust for your taste, you can add more or less
- ¾ C heavy cream
- ½ C parmesan cheese
- shaved truffles in oil optional
Instructions
- Boil pasta: Cook according to package instructions. Be sure to salt your water well!
- Sauté aromatics: In a pan, melt 2-3 tablespoon truffle butter. Sauté shallot, garlic, and thyme until fragrant.
- Deglaze with wine: Pour in white wine, scraping up any browned bits. Cook until wine is reduced by half.
- Add flavor boosters: Stir in truffle tapenade, then add heavy cream. Melt in parmesan, and season with salt and pepper. Simmer until the sauce thickens slightly.
- Combine with pasta: Toss the cooked pasta into the pan. If you're adding the pasta directly from the pot you cooked it in, this should be enough pasta water to create a thick and creamy sauce.
- Serve: Plate the pasta, and generously top with shaved truffle.
Video
Notes
- Experiment with pasta varieties; tagliatelle or fettuccine complement the creamy truffle sauce beautifully.
- Opt for fresh truffle if available (and affordable, which, usually, it's not) for an intensified earthy aroma and taste, and an extra luxurious experience.
- Don't rush the wine reduction; it enhances the depth of the sauce.
- Adjust truffle butter to your preference; 2-3 tablespoon strikes a delightful balance.
- Serve with a crisp white wine to elevate the dining experience. Enjoy this gourmet delight!
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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