Spaghetti with Truffle Butter and Mushrooms

posted on March 23, 2011 by Bianca Garcia

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.