Black Truffle Pasta (v) Recipe
Gemelli pasta, roasted wild mushroom, black truffle cream, pecorino, romano.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Mushroom Mixture
Truffle Cream Sauce
Method
Cooking the Pasta
- 1
Boil the Pasta
Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, reserve about 1 cup of pasta water, then drain the pasta in a colander. Set aside.
Preparing the Mushroom Mixture
- 3
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 4
Making the Truffle Cream Sauce
- 5
Combine the Ingredients
In the skillet with the mushrooms, reduce the heat to low. Add the heavy cream and black truffle paste, stirring well to combine everything.
- 6
Add Cheeses
Allow the sauce to simmer gently for about 3-5 minutes. Stir in the grated pecorino and romano cheeses until melted and the sauce is creamy. Season with salt to taste.
Bringing It All Together
- 7
Mix Pasta with Sauce
Add the drained gemelli pasta to the skillet, tossing it in the truffle cream sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- 8
Serve
Plate the pasta and garnish with chopped fresh parsley. Enjoy your delicious Black Truffle Pasta!
