Pasta with truffle oil

Parmesan Mushroom Pasta with Truffle Oil

I’ll admit: simple pasta dishes are my go-to when I’m feeling a bit lazy and uninspired for dinner (for another quick pasta dish, see my Roasted Veggie Pasta with Pomegranate Balsamic Reduction). But there’s no reason why a lazy dinner can’t end up feeling inspired after all, and with a deliciously rich parmesan cream sauce and a dash of truffle oil, this pasta manages to do just that.

Parmesan Mushroom Pasta with Truffle Oil
Yield: 4 servings


  • 1 lb pasta*
  • 1 Tbsp olive oil
  • 1 large onion, sliced
  • 1 lb mushrooms, sliced
  • 3 – 4 cloves garlic, minced
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1/2 – 1 cup cream**
  • 1/2 cup parmesan cheese, grated
  • truffle oil, to taste***
  • salt and pepper, to taste

*I used penne, but any pasta that can soak up the sauce would be good here.
**You can substitute whole milk for the cream, if desired.
***Truffle oil may seem pricey, but a small bottle should last you a long time because you only need to use a drop or two at a time.


  1. Cook 1 lb pasta according to package directions, then drain, rinse under cool water, and set aside.
  2. While pasta is cooking, heat 1 Tbsp olive oil over medium heat in a large sautee pan, and sautee 1 large onion, sliced until translucent and starting to darken in color, about 15 minutes.
  3. Add 1 lb mushrooms, sliced and sautee until the mushrooms are dark and have released and then cooked off their juices, about 10 minutes.
  4. Add 3 – 4 cloves garlic, minced, and sautee until fragrant, about 30 seconds to 1 minute.
  5. Meanwhile, in a small saucepan over medium-low heat, melt 2 Tbsp butter, then whisk in 2 Tbsp flour, and cook, whisking frequently, for 5 – 10 minutes.
  6. Whisk in 1/2 cup cream, then 1/2 cup parmesan cheese, grated, and then more cream as needed for desired consistency.
  7. Pour the parmesan cream sauce over the mushrooms in the sautee pan, add pasta, and mix to combine.
  8. Add truffle oil and salt and pepper, to taste.

This creamy tagliatelle, a bottle of great Chianti, someone you love are all you need for a lovely date night in!

“Dates at home could be fun. Really we shouldn’t feel like we are resorting to “the second best” because we are parents now and can’t go on spontaneous adventures like our younger selves used to do!”

As hard as I tried I just couldn’t convince myself in the truth of that statement. As I was feverishly running ideas through my head of what to do, turning to various websites and even attempting to enlist the help of my readers on Facebook. No such luck.

Then Brad came to the rescue and announced we are playing Black Jack using Starburst as chips for the lack of a better alternative.

I was down to my last chip 15 minutes into the game …apparently I am no Rain Man and card counting is not my forte, but then again one doesn’t become an English teacher if in possession of mad maths skills.

We finished the night talking about all kinds of things we want to do and places we want to travel. It took us a couple of minutes to recover from the shock of realisation that 10 years from now both of our kids will be gone for university. Gulp.

How does this happen so quickly? Life speeds up with every year. We absolutely have to pause and have these long talks to absorb every bit of it.

I take my earlier grumble back. Home dates could be just as fun…funner actually because, you know, great things are nearby and you don’t have to take a train home.

Special nights call for special food, right? But who wants to spend the evening getting hot and sweaty in the kitchen – unless it’s your thing and I am not judging.

I want my date night food to be quick and easy but should preferably look and taste like it came from a Michelin star restaurant.

I’ve got you covered. This pasta cooked with bacon, portobello mushrooms and truffle oil is so straightforward, anyone can make it!

This tagliatelle dish is a beauty to behold. If you are an Italian food lover you could probably just close your eyes and imagine how enticing fresh pasta tossed with cream, bacon, Portobello mushrooms and Parmesan can taste, but did I mention truffle oil?

It’s an ingredient that’s nearly impossible to describe if you’ve never had it before. After you have your first taste or sniff, it’s a beautiful aroma you will recognise anywhere. It’s unmistakable. So earthy and luxurious. Just the thing to take your date night to the realm of magical.

Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil

Course: Main Cuisine: Italian Servings: 2 Author: Julia Frey of Vikalinka

Ingredients for Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil

  • 1 tbsp olive oil
  • 2-3 strips of bacon/pancetta chopped
  • 4-5 baby portobello mushrooms sliced
  • 200 gr fresh or dried tagliatelle or linguine
  • 1/3 cup/100 ml double cream/heavy creamy
  • 2 tbsp freshly grated Parmesan cheese
  • 2 tsp truffle oil
  • salt
  • fresh ground pepper

Instructions for Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil

  • Cook pasta in salted water according to package directions. Note that fresh pasta only takes about 3 minutes to cook after the water boils.
  • While pasta is cooking cook chopped bacon over medium heat in 1 tbsp of olive oil until it renders fat, drain it if your bacon is too fatty.
  • Add sliced portobello mushrooms and cook for 5 minutes over medium heat, add salt and pepper.
  • Drain cooked pasta and reserve 1/2 cup of water you cooked pasta in. Do not rinse your pasta.
  • Take the pan with bacon and mushrooms off the heat.
  • To the pan add hot pasta, truffle oil, double/heavy cream and grated parmesan gently toss to coat.
  • Your pasta will absorb the sauce very quickly. Add reserved pasta water to loosen the sauce to a silky smooth consistency.
  • Add salt and pepper to taste.

Tried this recipe?Mention @vikalinka or tag #vikalinka! 17212shares

  • 2
  • 17210

White Truffle Oil Pasta with Tomato Sauce

Fast, simple, easy and excellent to the palate. This is a variation of this symbolic dish of the Italian cuisine. Instead of the spaghetti, we decided to use bucatini, which are basically thicker spaghetti with a hole running through the center. “Buco” means “Hole” in Italian, that’s the reason of the name.

We also used a top quality Italian brand for tomato sauce. I know what you are thinking, but this is a fast and easy recipe that anyone can do. Plus the flavor of the White Truffle Oil will take a big part in this dish.

You can find all the ingredients and recipe on our Gift Basket section.

Serves: 4

Difficulty: Easy

Prep: 15 min

Cooking Time: 10min

Total Time: 25min


– 16oz (454g) Bucatini

– 1 1/2 tbsp salt for pasta water

– 13.76oz (390g) Italian Cirio crushed tomatoes with onion and garlic

– 1 tbsp of unsalted butter

– 1 tbsp of Extra Virgin Olive Oil

– Parmesan cheese for Garnish

– Salt and Pepper

– Truffles USA White Truffle Oil


1- Heat oil in a a skillet over low heat; Pour the Tomato sauce, add a little bit of salt and pepper and let the sauce warm up on the lowest heat.

2- Bring 4 – 6 quarts of water to a rolling boil, add salt.

3- Drop pasta into boiling water and cook until al dente. (reference pasta package)

4- Remove sauce from heat and whisk in along with butter. Add drained pasta to sauce with some butter and simmer over low heat for about 2 minutes adding some White Truffle Oil in the last 30 seconds.

6- Plate individual portions and garnish with Parmesan cheese. Serve immediately.

Fettuccine with Crimini Mushrooms in a White Truffle Oil and Wine Sauce


  • 65
  • 491
  • 3

If you love mushrooms and truffles this is definitely a dish for you: Fettuccine with Crimini Mushrooms in a White Truffle Oil and Wine Sauce.

Sometimes situations that you thought might be a little difficult and uncomfortable, turn out to be surprisingly enjoyable and incredibly inspiring. Well Nicoletta told me about a dinner with one of the master chef series winners at Massimo’s once a great restaurant now a venue for food. My wife asked me if I wanted to go, at first thinking she would not be there with me had me thinking maybe I will pass on this one, but something inside me said I should go and overcome my fear of being alone. So the ticket was booked and time passed and off to the dinner, with thoughts of would I sit at a table with myself, or do I introduce myself to a table, and the anxiety rising with all these scenarios, I decide this is crazy and I shut it all off, and take on the live in the moment technique.

Well, the evening turned out to be wonderful, a table full of great people, wonderful conversations, and yes food, amazing food, thanks to Chef Vittorio Colacitti. Tonight’s menu truffle inspired recipes, starting with a grilled ciabatta with truffle paste and Grana Padano, followed by grilled escarole with truffle cheese and roasted pears, the next plate and the inspiration to my dish today, homemade tagliatelle and shaved black Italian winter truffles. The ending to this great evening, pan seared scallops, fingerling potatoes, shaved truffles and truffle honey, and apple. Amazing flavors and plating along with a beautiful pairing of Prosecco and Orvieto wine made for an evening of inspiration and fun. Thank you to Teresa Spinelli, for bringing things like this to her establishments, Vittorio Colacitti for the inspirational food and skill, The Italian Center Shop for the wonderful ingredients, and Massimo’s for the atmosphere and ambiance to carry such a wonderful evening. Now to the recipe for today.

A shopping spree to the Italian Center Shop to get the ingredients for the inspiration brewing in my mind Fettuccine with Crimini Mushrooms in a White Truffle Oil and White Wine Sauce. Some great flavor packed Crimini mushrooms, white truffle oil, good quality fettuccine pasta, some Parmigiano Reggiano, Italian parsley, dried red chili peppers, a good D.O.P extra virgin cold pressed olive oil, and I am set. In a nice cast iron pan some olive oil, I sauté some finely chopped white onion, doing this ensures that the onion caramelizes quickly and dissipates into a nice paste to coat the mushrooms, and before that happens I throw in bits of red chili flakes and the slices of mushrooms, minced garlic, some of the chopped fresh Italian parsley. Then I open some white wine, in this case one of our own that I made thanks to my father’s teachings, a 2014 Chardonnay, a quick pour into a glass for sampling and then pouring from the bottle into the pan until your intuition kicks in and you stop. I usually only use wine that I like drinking to cook. Letting that simmer I bring water to boil in a large pot salted with sea salt as it has a very good natural taste. The smell of the wine evaporating and infusing into the mushrooms is intense, I add a bit of the truffle oil into the mix and that pungent earthy musky in a good way is released into the kitchen. Into the boiling water goes the fettuccine and cook for the recommended time. This is very important in Italian cooking, the texture and flavor of the pasta should be al dente meaning slight crunch to it. With this dish, I usually pull it out of the water a bit sooner as I am going to toss it the pan with the mushrooms on heat. Always keep some of the pasta water to ensure that if the pasta is looking a little dry you can add some. A few minutes of tossing making sure the sauce, the oils and the mushrooms are distributed well into the pasta. A nice drizzle of the white truffle oil, a sprinkle of fresh chopped parsley and nicely fresh grated Parmigiano and we are set for the best part, eating!

The pasta nice slight crunch, the flavor of the pasta a subtle nuttiness, the wine lingering with the caramelized onion and garlic, the Crimini mushrooms with its distinct strong earthy yet slightly acidic quality, a bit of bite from the chilis then the freshness of the parsley and the pungency of the Parmigiano Reggiano, and the best for last that white truffle oil, unbelievable, musky, and the fungus nature of it, a great pairing to the mushroom and white wine. I believe this dish to be balanced in flavors, not one flavor taking you away from others rather a journey that has no end and no beginning. Add in that beautiful Chardonnay, the making of a lovely dinner. The story behind our winemaking, a story for another time, lol.

I know I am long winded, lol.

If you love mushrooms and truffles this is definitely a dish for you. I know they say mushrooms and truffles are an acquired taste, well then acquire, who knows, you won’t know if you do not try it. Either way enjoy whatever you make, it is the essence of a truly wonderful life.

Buon Appetito!

Song of the day: “Life is life” by Opus.

P.S. Amore wish you were there.


If you love mushrooms and truffles this is definitely a dish for you: Fettuccine with Crimini Mushrooms in a White Truffle Oil and Wine Sauce.

  • 1 small cipollina (mini yellow onion), chopped fine
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white truffle oil
  • 2 tablespoons fresh Italian parsley, chopped
  • pinch of chili flakes
  • 2 cups crimini mushrooms, sliced
  • 1/8 cup white wine
  • 350 grams good fettuccine pasta
  • Salt and pepper to taste
  • 1/4 cup freshly grated parmigiano reggiano
  1. Fill a large pot 3/4 full of water and bring to boil.
  2. Add salt and taste water for flavor.
  3. In a large saute pan drizzle olive oil and bring to medium heat.
  4. Add onion and cook until soft then toss in garlic.
  5. Throw in chili flakes, and 1/2 the chopped parsley.
  6. Sprinkle in chopped mushrooms and saute until mushrooms are cooked, about 1o minutes.
  7. Pour in white wine and cook till evaporated.
  8. Add in truffle 1 tablespoon of the truffle oil, and cook for an additional couple of minutes.
  9. Take off heat and set aside.
  10. When water is boiling place in fettuccine and cook for just before recommended time on the package, taste pasta and see if it’s the right texture, preferably just a bit before al dente.
  11. Drain pasta and place pan with mushrooms on low heat.
  12. Toss fettuccine into the pan and mix well as to coat the pasta with the oils in the pan and also distribute the mushrooms throughout.
  13. Drizzle remaining truffle oil and garnish with some fresh chopped parsley, and fresh cracked black pepper.
  14. Sprinkle with some Parmigiano.
  15. Enjoy!

Recipe Card powered by

Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.


  • 65
  • 491
  • 3

I love all of the flavors of fall including winter squash, fall greens such as cabbage or kale, and of course fresh mushrooms and truffles. Here in Umbria, fresh porcini are not as readily available as they are in Tuscany, but we do get a good variety of other mushrooms. One of my all time favorite fall dishes is a simple saute of porcini mushrooms served over fresh pasta and topped with shaved black truffles. You can use just about any variety of mushrooms available since porcini aren’t easily accessible, but by adding some chopped rehydrated dried porcini you can enhance the dish by adding a little of that special porcini mushroom flavor. If black truffles are too expensive or simply unobtainable, you can also use a dollop of truffle paste or a drizzle of truffle oil, both ingredients readily available in specialty food markets. Of course, fresh pasta served simply with a toss of sauteed mixed mushrooms on it’s own is always delicious too!

Buon Appetito!
Deborah Mele 2011


  • 3/4 oz Dried Porcini Mushrooms
  • 1 Cup Hot Water
  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons Olive Oil
  • 1 1/2 Pounds Mixed Mushrooms Such As Portobello, Chanerelle, Porcini, or Cremini Coarsely Chopped
  • 2 Large Garlic Cloves, Minced
  • Salt & Pepper
  • 1 Pound Fresh Pasta (Fettuccine or Linguine Work Fine)
  • 1/4 Cup Chopped Fresh Parsley

To Serve:

  • Shaved Fresh Black Truffles
  • Dollop Of Truffle Paste
  • Drizzle Of Truffle Oil


  1. Bring a large pot of water to a boil.
  2. Place the porcini in the hot warm and allow to rehydrate for 30 minutes, then remove the porcini retaining the liquid and chop.
  3. Strain the porcini liquid setting aside 1/4 cup.
  4. In the meantime, heat butter and olive oil in your largest skillet over high heat.
  5. Add the fresh mushrooms, and saute the mushrooms until they release their liquid and begin to brown.
  6. Stir in the garlic, rehydrated porcini, and cook for another 30 seconds or so, then season with salt and pepper.
  7. Add the chopped parsley and mix.
  8. Salt the pot of water generously and cook the noodles according to package instructions – this is usually just a couple of minutes, then drain.
  9. Transfer the noodles to the skillet with mushrooms, and stir in the mushroom mixture and mix over medium heat adding a little of the porcini liquid if it seems a little dry.
  10. Serve piping hot in individual bowls, topped with your truffle product of choice if desired.