This Truffle Oil Pasta with Porcini Mushrooms is one of my favorite indulgent pastas. It's rich, creamy, truffle-y and cheesy. And although it seems rather decadent, the whole this is super easy to make and comes together in under 30 minutes.
Back in high school, my family used to eat at a local Italian restaurant all the time... and for the life of me I cannot remember the name!
I remember it so clearly because it was the first time I had ever had truffle oil. I felt so fancy and I wanted to pour it onto my whole life.
Now as an adult, I'm married to a man who HATES truffle with a passion. And since he won't ever eat it, I never get to make this pasta!
But I woke up thinking about it a few weeks ago and began recipe testing.
To my surprise, this decadent truffle oil pasta is super easy to make and yet it tastes so fancy!
It's loaded with porcini mushrooms, parmigiano cheese, heavy cream and more so you know it's going to be good!
I think a light drizzle of balsamic glaze on top makes the whole thing pop off so I highly recommend serving it that way!
Ingredients & substitutions
- Dried Porcini Mushrooms: The flavor from these dried porcinis MAKE the sauce so I would highly recommend using them if you can! You could also use some sort of porcini powder if you can't find them dried.
- Olive Oil: I recommend olive oil but you could definitely swap it out for salted butter.
- Shitake Mushrooms: Feel free to swap these out for baby bellas, chopped portabellas, button mushrooms or any other type of mushroom that browns up nicely.
- Garlic Cloves: Fresh is best -- no sub here!
- Heavy Cream: I haven't made this pasta without heavy cream but I'm guessing you could swap it out for milk or another lighter dairy product if you made a little cornstarch slurry.
- Rigatoni: Personally this is my favorite pasta shape for this recipe but use whatever you'd like! It would also be delicious with parpadelle.
- Parmigiano: Another one that I highly recommend using but if you can't find the real stuff, you can definitely use parmesan or something similar like pecorino.
- Truffle Oil: If you have another component that's truffle-y (say cheese or butter) then you could leave it out but I think the regular white truffle oil gives you the most flavor. You could also shave fresh truffles on top if you're fancy!
- Balsamic Reduction Glaze: I always have a bottle of balsamic reduction on hand because it just instantly makes dishes better! If you have regular balsamic vinegar, pour some in a pan and reduce it over low heat until it's thick and creamy. You could also add a splash of apple juice to help it sweeten up while reducing
How to make truffle oil pasta
Making truffle oil pasta with mushrooms is quick and easy!
Begin by boiling a little bit of water and pouring it over the dehydrated porcini mushrooms. Let the rehydrate for about 10 minutes while you prep everything else.
Next, you'll want to prepare the pasta al dente in salted boiling water. Once it's done, strain and save pasta water for later on.
Now it's time to start the sauce. Add olive oil, shitake mushrooms, and salt to a large pan and over medium high heat. I'm using the Always Pan from our Place and I love it!
Stir and cook this mixture down for a little bit until the mushrooms are beginning to get some color.
Then add the rehydrated porcini mushrooms (chopping them if needed) and garlic and another sprinkle of salt. Cook this mixture down for 5 minutes or until the garlic is fragrant and soft.
Next, add the heavy creamy and let the sauce simmer and reduce.
Once it's thick, add the parmigiano cheese and the truffle oil and stir. If your truffle oil isn't strong, feel free to add more until it tastes good to you. You'll also want to taste it and adjust salt and pepper if needed.
Now it's time to stir in the al dente pasta and add a little pasta water if the sauce is too thick.
What to pair it with
If I were making this pasta for dinner, I'd probably serve it with a filet mignon or some balsamic grilled chicken!
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Truffle Oil Pasta Video
Truffle Oil Pasta with Mushrooms
- 1 oz dried porcini mushrooms
- ½ lb rigatoni
- 2 tablespoon olive oil
- 5 oz shitake mushrooms roughly chopped
- 4 cloves garlic finely sliced
- 1 cup heavy cream
- ¼ cup parmigiano grated (plus more for serving)
- 1 tablespoon truffle oil or less if your oil is super strong - add to taste!
- kosher salt
- balsamic reduction for serving
- fresh cracked pepper for serving
- Pour boiling water over dried porcini mushrooms to rehydrate. Let them sit for about 10 minutes while you prep everything else. Once hydrated, roughly chop into small pieces.
- Next, prepare the pasta al dente in salted boiling water. Once it's done, strain and save pasta water for later on.
- In a sauce pan, add olive oil, shitake mushrooms, and a hefty pinch of salt over medium high heat. Stir and cook this mixture down for a few minutes until the mushrooms are beginning to get some color.
- Add the rehydrated porcini mushrooms, garlic and another sprinkle of salt and cook this mixture down for another 5 minutes or until the garlic is fragrant and soft.
- Add the heavy creamy and let the sauce simmer and reduce for 5-10 minutes.
- Once it's thickened, add the parmigiano cheese and the truffle oil and stir. If your truffle oil isn't strong enough, feel free to add more until it tastes good to you. Taste and season with more salt if necessary.
- Now add the al dente pasta on top of the sauce and stir. If the pasta isn’t creamy enough, add a little pasta water to loosen it up.
- Plate the pasta and top with a little bit more parmigiano, a drizzle of truffle oil, a drizzle of balsamic glaze and some fresh cracked pepper. Enjoy immediately.