This Black Truffle pasta recipe is a decadent treat for a special date night. The unmistakably earthy rich flavor of black truffle is paired with everything it loves, butter, cheese and perfectly cooked linguine.
This is a delicious and special meal and is sure to impress! Plus it is ready in just 10 minutes with just 5 ingredients!
How to cook with Black Truffles
Black truffles work so well with rich ingredients like butter and cheese, the fat in these ingredients absorbs the truffle flavor and carries it though the whole dish, making a small amount of truffle go further. That is why the Black Truffle Baked Brie is one of the most popular appetizers on my blog!
If you can't get fresh black truffles then try the ones packed in olive oil will work well. There are also several companies that sell flash frozen black truffles.
The recipe calls for grated truffle in the butter, this ensures the black truffle flavor is in the sauce. The sliced truffle on top is a wonderful garnish but a sprinkle of grated truffle would add the extra flavor and color impact without using as much truffle.
The recipe suggest 1 ounce of black truffle, but the amount you use will really depend on the amount you have. Even a small amount of truffle will make this dish amazing. But if you are a big truffle lover then add as much as you like to the butter.
How to make black truffle pasta
Whilst the pasta is cooking make the very quick sauce of butter and black truffle. Reserve a cup of the pasta water, then drain the pasta and add it to the butter sauce along with some of the pasta cooking water.
It is really important to reserve a cup of the pasta cooking water. As there is no cream in this sauce the cooking water emulsifies with the butter to create a luscious and creamy sauce that coats every strand of pasta with the truffle flavor.
The parmesan is then added along with some shaved truffle slices and dinner is served.
So Easy.
So Quick.
So Fancy.
Extra Tips for making Black Truffle Pasta
We suggest salted butter as this adds extra seasoning. If you only have unsalted butter, or low salted butter then ensure you season your sauce extremely well with salt to really bring out the earthy flavor of the truffle.
Although a little black pepper can enhance the muskiness of the black truffle, be sparing with it. Too much will over power you truffle.
Serving Suggestion for your Black Truffle Pasta:
Appetizer: Rather than serving a side dish with this we recommend adding a nibble platter to the start of the meal. Plate up some marinated artichokes, olives, burrata/buffalo mozzarella and sun-dried tomatoes.
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What wine to serve with Truffle Pasta
For this decadent meal, why not pick a vintage champagne. The aged flavor will enhance the musky truffle. Alternatively a white burgundy has the same affect. If picking something different avoid wines with too much acidity or oaked varieties as they will over power your truffle. A crisp Pinot Gris would be a good all round choice here.
If you prefer red then pick an older Barolo or Burgundy; their spice and dried fruits notes will help the musky truffle flavor to linger in your mouth.
If you love Black truffles then why not check out these other black truffle recipes:
And for more amazing pasta recipes try:
Enjoy x
If you try this Black Truffle Pasta, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
5 Ingredient Black Truffle Pasta
Ingredients
- 8 oz pasta
- ½ cup Parmesan cheese
- ½ stick salted butter
- 1 oz fresh black truffle
- fresh parsley
- salt and pepper to taste
Instructions
- Bring a large pan of water to the boil, salt it generously (1 tbsp) and then cook the pasta until al dente. (Usually 1 minute less than the packet suggests)
- Meanwhile grate the parmesan and set to one side.
- Add the butter to a heavy based skillet and let it melt over a low heat.
- Once the butter has melted grate in about ¾ of the black truffle.
- Stir well and then remove from the heat.
- Reserve ½ cup of the pasta cooking water and then drain the pasta.
- Stir the pasta into the butter, along with ¼ cup of the reserved water. Stir gently over a low heat until everything is combined. Add more water if it starts to feel sticky.
- Add the parmesan and serve immediately with fresh parsley garnish and more black truffle.
Nutrition
Nutrition is per serving
Hope says
It’s become a Christmas Day tradition at my home. Recipe is easy to follow and always a hit. Thank you for sharing.
Jacqui T says
Positively transcendent! Will definitely make again..
Claire | Sprinkles and Sprouts says
Wow, thank you Jacqui 🙂
Cx
frozen truffle says
WOW just what I was searching for. Came here by searching for truffles
anne says
Can I use dried black truffle in place if fresh? And how much should I use?
Claire McEwen says
Hi Anne,
I have never tried dried truffle, so I cannot be sure.
With dried herbs, they suggest halving the amount so I would perhaps try that.
Cx
Cath says
Wow this was absolutely amazing. Can't wait to make it again. Thanks for sharing x
Leslianne says
This recipe is amazing and soooo easy!! Thank you for posting!
Claire McEwen says
I am so pleased you enjoyed it Leslianne.
Thank you for coming back to comment 😃
Cx
David says
Hi,
Just wondering if the recipe is written for 8 oz of fresh pasta or dry pasta?
Thank you!
Claire McEwen says
Hi David,
The recipe is written with measurements for dried pasta, but it tastes AMAZING with fresh egg pasta!!!
Hope that helps
Cx
Manon says
Good morning,
I had bought a Tartufi Truffle cream sauce and wasn't sure how to make this work? I had heard dried truffles lost flavor, so I bought this instead. My thought was adding maybe a cpl tbsps of it to the sauce you were making, but wanted to know your thoughts on it.
Thanks in advance.
Claire McEwen says
Hi,
The basis for the sauce is butter and pasta water. This is mixed with the truffle to make a pretty rich sauce, there isn't a lot of it, but because it has such a strong flavor it coats all the pasta.
I think the Tartufi Truffle cream sauce would be great with spaghetti, I would perhaps mix this with a little butter and some of the pasta water, to make a truffle sauce without needing fresh/frozen/dried truffle. Like you say maybe just a couple of tablespoons to start and then see what the flavor is like. It isn't a sauce I have bought so I am not sure how intense it is.
Hope that helps 🙂
Cx
Olga says
Claire, it’s really awesome! This will quickly become a favorite in our house!
Claire McEwen says
Oh I am so please to hear that Olga. Thank you for coming back to comment
Alyssa says
CLAIRE, thank you very much! I really liked the recipe, I took it to my recipe book)
Claire McEwen says
Oh thank you Alyssa 😀
Michelle C. says
Thank you for posting this amazing recipe! My family and I enjoyed every bit of it. Definitely one I will continue to use.
Danielle Wolter says
Love black truffles so much. The flavor is just so earthy and delicious. This is such a great recipe with the butter and parm cheese - my kind of comfort food.
Claire McEwen says
Thank you Danielle 😀 It is such a treat to get to use them for dinner.
Plus everything is better with butter 😉