Bucatini pasta tossed in a creamy cheese sauce with slices of truffle mushrooms. This creamy truffle pasta is simple, delicious, and perfect for a weeknight meal.
Hi!! It’s been a little while since I’ve posted a new recipe. How have you guys been?
Life had suddenly gotten so hectic these last couple months and I needed to take a step back from blogging to deal with everything else. Since I last posted, we’ve been busy planning our wedding. We’ve finally secured our venue and officially set a wedding date. October 14!
I’ve bought my wedding dress. We did our menu tasting and are currently conflicted about what we want for our dinner. We did cake tasting and decided on strawberry buttercream and guava with buttercream for our two tier cake. We booked our photographer and videographer. I found a florist to help decorate our wedding and to create my bouquet. I sent out the save the dates and printed invitations. Things are super stressful right now, but it is finally coming together.
But I’m not going to bore you with all the details of our wedding. I’m here to share with you this creamy truffle pasta. Inspired by cacio e pepe, I wanted to make a truffle pasta that would be perfect for a weeknight dinner in yet still feels special. If you’re a fan of truffles, this might just be the right dish for you.
I source my truffles from either Costco or from Truffle Shuffle. The prices are reasonable to me. Maybe around $20-25 per jar? And it gives an easy dish just a little bit of a special touch. You can elevate an every day meal into something more with little effort.
I like using bucatini for the pasta since the sauce coats it so well. The sauce is buttery and cheesy. It is aromatic with lots of black pepper and truffle salt. And then tossed with slices of truffle carpaccio. If you like truffles as much as I do, this creamy truffle pasta will be come one of your favorite weeknight meals. Super easy to make and sooo good.
In a medium sized pot, bring water to a boil and cook the pasta according to the directions on the package until al dente. Reserve about a cup of water. Then drain the pasta and set aside for now.
In a large skillet over medium heat, melt two tablespoons of butter. Add cracked black pepper and cook for about a minute until toasted.
Add about ½ cup reserved pasta water to the skillet and bring it to a simmer. Add the pasta and the rest of the butter. Reduce the heat to low and add the parmesan. Stir and toss with tongs until the cheese has completely melted.
Next, remove the pan from heat and add the pecorino. Stir until the cheese has melted and the sauce coats the pasta.
Toss the pasta with sliced truffle. Add more pasta water if it appears too dry. Season with truffle salt to taste.
Serve the creamy truffle pasta immediately warm.
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Bucatini pasta tossed in a creamy cheese sauce with slices of truffle mushrooms. This creamy truffle pasta is simple, delicious, and perfect for a weeknight meal.
Ingredients
8 oz pasta
1 cup reserved pasta water, divided
3 tablespoons butter, divided
1/2 teaspoon ground black pepper
1 cup shredded Parmesan cheese
⅓ cup shredded pecorino cheese
1 tablespoon sliced truffle in oil, more to taste
Truffle salt to taste
Instructions
In a medium sized pot, bring water to a boil and cook the pasta according to the directions on the package until al dente. Reserve about a cup of water. Then drain the pasta and set aside for now.
In a large skillet over medium heat, melt two tablespoons of butter. Add cracked black pepper and cook for about a minute until toasted.
Add about ½ cup reserved pasta water to the skillet and bring it to a simmer. Add the pasta and the rest of the butter. Reduce the heat to low and add the parmesan. Stir and toss with tongs until the cheese has completely melted.
Next, remove the pan from heat and add the pecorino. Stir until the cheese has melted and the sauce coats the pasta.
Toss the pasta with sliced truffle. Add more pasta water if it appears too dry. Season with truffle salt to taste.
Serve the creamy truffle pasta immediately warm.
I’ve been reading Peter Mayle books about Provence, so lots of mentions of Truffles. I’ve not tasted them before. Once you open the jar so they keep ok or do you need to use it all up quickly?
Congratulations on getting your wedding details together. I know you’ve been working on that for quite awhile now.
Once you open the jar, you have to keep it in the fridge. The oil that the truffle sits in will harden, kind of like butter. Sometimes you can find a jar at Costco.
I follow you on Instagram too! The pasta looks so delious. ❤️