Why We Love Truffle Oil (And You Should, Too!) – Pasta With Truffle Oil Recipe

What You’ll Learn

• Why you will get Tuscany Vibes every time you cook with Truffle Oil

• How to cook Pasta with Mushrooms and Truffle Oil (our original recipe)

• ALSO READ: How to Store Truffle Oil: The Ultimate Guide

I don’t remember the first time I tried anything with truffle, but I do remember when I fell in love with it. We were on a road trip in Tuscany when the night caught us in Radicofani – a small town (or rather a village) in equal distance from Perugia, Grosseto, Siena, and Viterbo. I didn’t expect much from a little family restaurant, but it was the best pasta I ever tried. And it was with truffle oil.

Since then I am obsessed with everything truffle infused and I always have a bottle of truffle oil, which I sprinkle on anything – from avocado toast to porridge. Today I’d like to share my favorite pasta recipe, very simple but delicious.

There is plenty of choice for truffle oil. I would recommend getting both black and white truffle oil if you have never tried it before. There is a slight difference in taste and flavor, so you can make your decision and choose your favorite.

For instance, this TruffleHunter Truffle Oil Selection comes in a gift set with three truffle oil kinds – black, white and English (the latter is a less intense version than the other two).

It is very strong in flavor, so try adding little by little, so that the taste of truffle does not suppress the other ingredients.

Ingredients

Extra Virgin Olive Oil, White Truffles, White Truffle Flavor Extra Virgin Olive Oil, Black Truffles, Black Truffle Flavor Extra Virgin Cotswold Rapeseed Oil, Black Truffles, Black Truffle Flavor

However, if you are a truffle-pro and want something even more intense, you should consider the Chef’s Truffle Oil Set (Super Concentrated), also by TruffleHunter,  – you will just need a few drops to get a rich aroma and taste.

Ingredients

Extra Virgin Olive Oil, Olive Oil, Truffles, Truffle Flavor

Directions

Use primarily as a finishing oil to dress dishes just before serving.

 

And if you want a lighter version, with a less distinctive “oil taste”, you can give a try to my personal favorite – grape seed truffle oil, for example, Elle Esse – Italian White Truffle Grapeseed Oil.

Our All-Time Loved Mushroom Pasta with Truffle Oil

Recipe for 2

Ingredients:

• Pasta, 6-7 oz (I prefer either pappardelle or huge sea shells conchiglioni – both have a large surface for the sauce to stick to)

• Various flavorful mushrooms, 9-10 oz (chanterelle, matsutake, enoki, honey fungus and of course, champignons)

• 2 onions

• Creamy truffle sauce, 4-5 tbs

• Truffle oil, for drizzling in the end

• Parmigiano-Reggiano or Pecorino Romano (whatever you prefer more)

Preparation:

• Clean the mushrooms (do not use water since mushrooms are absorbing it quite well, which can deteriorate the taste of the dish) and cut into pieces you like. I prefer to cut them so that the shape reminds the real mushroom.

• Cook the pasta according to the package instructions

• Fry the cut in cubes onions using the oil of your choice until slightly brown, add the mushrooms and stew for a few minutes

• Pour the creamy truffle sauce (do not allow to boil!), continue stirring

• Add the cooked pasta to the pan, mix well and serve

• Drizzle over a few drops of truffle oil and sprinkle with grated cheese

Buon Appetito!