Creamy Truffle Mushroom Pasta

Name: Creamy Truffle Mushroom Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp butter; 1 shallot, minced; 3 cloves garlic, minced; 1 cup shiitake mushrooms, finely chopped; 8 oz mafaldine pasta; 1 cup heavy cream; 4 oz mascarpone cheese; 1 tbsp preserved black truffle, finely diced; 1/2 cup Parmesan cheese, freshly grated; 1/2 cup reserved pasta water; 1 tsp truffle oil, or to taste; salt, to taste; freshly ground black pepper, to taste; 2 tbsp stracciatella cheese, for garnish; fresh black truffle, for shaving

This creamy truffle mushroom pasta combines finely chopped shiitake mushrooms with a silky mascarpone and heavy cream sauce, elevated by preserved black truffle and fresh Parmesan. A Paris-inspired dish that delivers restaurant-quality luxury in one elegant plate.

🌍Italian 🏷️Truffle pasta 🏷️Mushroom pasta 🏷️Creamy pasta 🏷️Mafaldine Mascarpone

🏷️

🏷️Parmesan

-0:00

moribyanonTikTok

Total

25 min

Servings

2

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

2 tbsp butter
1 shallot, minced
3 cloves garlic, minced
1 cup shiitake mushrooms, finely chopped
8 oz mafaldine pasta
1 cup heavy cream
4 oz mascarpone cheese
1 tbsp preserved black truffle, finely dicedoptional
1/2 cup Parmesan cheese, freshly grated
1/2 cup reserved pasta water
1 tsp truffle oil, or to taste
salt, to taste
freshly ground black pepper, to taste
2 tbsp stracciatella cheese, for garnishoptional
fresh black truffle, for shavingoptional

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Instructions

1
Melt butter in a large skillet over medium heat. Add minced shallot and sauté until softened.
2
Add the finely chopped mushrooms and minced garlic to the skillet. Cook until the mushrooms have softened.
3
Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
4
To the skillet, add the heavy cream and mascarpone cheese. Stir until the mascarpone melts and the sauce is smooth.
5
If using, stir in the finely diced preserved black truffle.
6
Season the sauce with salt and freshly ground black pepper. Stir in the grated Parmesan cheese until melted.
7
Add the reserved pasta water to the sauce to reach your desired consistency. Finish with a drizzle of truffle oil.
8
Taste the sauce and adjust seasonings as needed.
9
Add the drained pasta to the skillet and toss well to coat completely.
10
Plate the pasta and garnish with dollops of stracciatella, freshly shaved truffle, and another crack of black pepper.

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Tips & Notes

Pro tips

Mince mushrooms finely and cook them over medium-high heat until their liquid evaporates—this concentrates flavor and prevents a watery sauce.
Add mascarpone off-heat or over very low heat, stirring gently to prevent curdling; the residual heat melts it smoothly into the cream.
Use reserved pasta water to loosen the sauce to your preferred consistency; starch helps it cling to the pasta and emulsifies the cream.
Finish with truffle just before serving to preserve its delicate aroma; heat destroys the complex volatile compounds that define truffle flavor.

Substitutions

Shiitake mushrooms → cremini or portobello (use less volume; they hold more water)
Mascarpone → crème fraîche (slightly tangier; maintains creaminess)
Preserved black truffle → truffle oil (1 tsp; add at the very end, as heat degrades flavor)
Mafaldine → pappardelle or tagliatelle (wider noodles hold cream sauce better than thin pasta)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of pasta water or cream to restore sauce consistency; do not microwave.

Common Questions

Can I use fresh truffle instead of preserved black truffle?

Yes, fresh truffle will provide a more delicate, earthy flavor. Use about 1 tablespoon, shaved or finely diced, and add it at the end to preserve its aroma.