Spaghetti with Truffle Butter and Mushrooms

The creamy sauce, the mushrooms slices, the earthy truffle flavor – one forkful of this pasta and I was back in Tuscany.

I remember the rolling hills, the narrow streets, the laughing crowds, the feeling of wonder and contentment.  I remember the statue of David, a Chianti winery, the beautiful Duomo. And I remember the food: a salami sandwich with sharp pecorino cheese, hazelnut gelato, and pasta, glorious pasta. 

Italy was THE BEST vacation I ever had. The sights were magnificent and the food was so memorable. Everything seemed so simple, but made with really good ingredients. This pasta dish is no different. When I was in Florence, my parents and I ate a simple tagliatelle dish with truffle butter and chopped mushrooms. I wanted to recreate it and in a way re-live some of my favorite memories of Florence.

I used Barefoot Contessa’s recipe for Tagliarelle with Truffle Butter but made a couple of changes: I used whole wheat spaghetti and added sliced white mushrooms.

Spaghetti with Truffle Butter and Mushrooms

(recipe adapted from Ina Garten)

2/3 cup heavy cream
3 oz truffle butter
10 oz whole wheat spaghetti (or any other pasta of your choice)
1 pack sliced white mushrooms
2 tablespoons butter
1 tablespoon extra virgin olive oil
3 tablespoons chopped fresh chives
sea salt and freshly ground black pepper
shaved Parmesan cheese

Truffle Butter is the star of this recipe. I brought home little jars from Tuscany, but you can find it in Whole Foods and other specialty stores.

Cook pasta according to package directions.

Meanwhile, in a large saute pan, heat the olive oil and butter (the regular butter, not the truffle butter) over medium heat. Add the sliced mushrooms and saute for 6-8 minutes, until the mushrooms are soft and brown.

next time I might chop up the mushrooms in smaller pieces

When the mushrooms are done, transfer to a plate and wipe the pan clean with a paper towel. Add the cream and heat until it comes to a simmer. Now add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Lower the heat to very low, and swirl the truffle butter until it melts. Keep warm over very low heat.

When the pasta is cooked, reserve 1/4 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture.

As the pasta is coated by the sauce, add as much of the reserved cooking water as necessary, to keep the pasta very creamy.

Garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

This dish is very luxurious but it is extremely easy to prepare. The truffle cream sauce is perfectly punctuated by the fresh chives and sharp Parmesan. Each bite tastes rich and yet earthy and comforting. If you close your eyes, it might transport you to Italy, too.

Spaghetti with Truffle Butter and Mushrooms

Have you been Italy? What’s the best dish you ate on vacation?


26 Responses to “Spaghetti with Truffle Butter and Mushrooms”

  1. #
    Emily @ A Cambridge Story posted March 23, 2011 at 8:43 am

    Oooh!! I don’t like mushrooms for their texture but am all about truffle butter and oils. I’m going to WF asap to get a jar of the butter :)

  2. #
    Lauren at Keep It Sweet posted March 23, 2011 at 8:46 am

    This really does embody Tuscany in a dish! When we were there, I couldn’t get over how simple but delicious all of the food was. I think it is the freshness of ingredients and appreciation for each one that does it.

  3. #
    MelissaNibbles posted March 23, 2011 at 9:04 am

    Oh my god, this looks incredible! I visited Italy the summer after I graduated college. It was the best vacation of my life! I’m dying to go back. One day…

  4. #
    Lesley Lifting Life posted March 23, 2011 at 9:16 am

    This looks, and sounds amazing … I absolutely LOVE mushrooms!

  5. #
    Mushrooms Canada posted March 23, 2011 at 10:01 am

    How very luxurious! This would also be great with some thickly sliced portabella mushrooms!
    – Brittany

    • #
      Bianca Garcia posted March 25, 2011 at 3:57 pm

      Birttany thanks for the portabella mushroom suggestion – I will try that next time!

  6. #
    Dana posted March 23, 2011 at 10:21 am

    The flavors in this dish (especially the truffle butter) sound so delicious! I absolutely love this!

  7. #
    Meghan@travelwinedine posted March 23, 2011 at 11:38 am

    This looks so special yet so easy. I am lucky enough to have family in Italy, and my favorite dish is a dish from their region, Marche, called olives ascolana, olives stuffed with meat and fried, topped with lemon juice. Now I want some!

  8. #
    Heather posted March 23, 2011 at 11:45 am

    Oh man, my Mom is in town this weekend, and I wanted to cook dinner one night. Now I know exactly what I’m making! This looks so good, and best of all, it looks easy to make.

    My best meal on vacation was Bangers and Mash in Scotland. I also tried Haggis, and that was delish as well. I also ate Indian food for the first time in the U.K., so it sort of opened my eyes to a lot of new cuisines.

  9. #
    Daisy posted March 23, 2011 at 11:51 am

    I would love to travel to Italy someday. I love hearing the descriptions of your trip! this dish is simply beautiful.

  10. #
    Megan posted March 23, 2011 at 1:45 pm

    We are planning to go to Italy for our honeymoon next fall… with pasta like this waiting, I definitely can’t wait!!

  11. #
    Elizabeth posted March 23, 2011 at 8:35 pm

    Oh my god this looks and sounds amazing. I spent 3 months on a farm in Siena and it was the best time of my life.

  12. #
    Michelle posted March 23, 2011 at 8:36 pm

    I would love a big bowl of this on a cold night like this!

  13. #
    Sues posted March 24, 2011 at 12:35 am

    Mmmm truffle butter :) And mushrooms :) This looks incredible!

  14. #
    Joanne posted March 24, 2011 at 9:33 am

    I feel like such a bad foodie that I’ve never had truffles or truffle butter or truffle oil before! I am so seeking some out for this!

  15. #
    Melanie posted March 24, 2011 at 9:53 am

    This looks delectable. I LOVE Italy and want to go back so badly. In the meantime, maybe I’ll cook up a batch of this to hold me over until I can afford it :) Thanks for sharing!

  16. #
    Tracey posted March 24, 2011 at 10:52 am

    I absolutely love truffle anything and everything. This dish looks amazing. I am trying it next week!

  17. #
    Megan posted March 24, 2011 at 3:23 pm

    Oh myyyyyyy I want this!!!

  18. #
    Alicia posted March 25, 2011 at 5:47 pm

    Bianca, this looks so gorgeous, and I can only imagine how heavenly it tastes.
    I love love love truffles.

  19. #
    Lisa (Dishes of Mrs. Fish) posted March 25, 2011 at 9:43 pm

    I love the creaminess and the cheese. :)

  20. #
    Maria @ Scandifoodie posted March 26, 2011 at 8:50 pm

    Such a gorgeous luxurious dish! I’d love to try this!

  21. #
    Justin @JustinCanCook posted March 28, 2011 at 9:22 pm

    Truffles, butter, mushrooms- a few of my favorite things! I can only imagine how good this smelled…

  22. #
    Marcie posted November 16, 2012 at 11:10 pm

    I love pasta with truffle oil! Have you tasted the one in Mamou? I vote for this one for our Christmas party! :)

    • #
      Bianca Garcia posted November 20, 2012 at 12:24 pm

      Yes, Lora and I ate at Mamou when I was there last year. I want to go back!


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