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Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the sliced button mushrooms and cook, stirring occasionally with a wooden spoon, until they are tender and lightly browned, about 5-7 minutes. Remove the cooked mushrooms from the pan and set aside.

In the same skillet, reduce the heat to medium. Add 1 teaspoon of butter and allow it to melt. Add the minced garlic and sauté until fragrant, about 1 minute, stirring constantly to prevent burning.

Stir in 1 teaspoon of black pepper with the garlic and butter.

Pour in about 1/2 cup of the reserved pasta water into the skillet, stirring to combine and deglaze the pan. Return the cooked mushrooms to the pan.

Add the cooked pasta to the skillet with the mushrooms and sauce. Toss everything together to coat the pasta evenly. If the sauce seems too thick, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.

Remove the skillet from the heat. Add 1 tablespoon of cold butter and 3 tablespoons of cold truffle butter to the pasta. Stir vigorously until the butter melts and creates a creamy emulsion with the sauce.

Stir in the chopped cilantro and 1/2 cup of grated Parmesan cheese until well combined.

Serve the truffle mushroom pasta immediately. Garnish with additional freshly grated Parmesan cheese and, if desired, a squeeze of fresh lemon juice.


Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the sliced button mushrooms and cook, stirring occasionally with a wooden spoon, until they are tender and lightly browned, about 5-7 minutes. Remove the cooked mushrooms from the pan and set aside.

In the same skillet, reduce the heat to medium. Add 1 teaspoon of butter and allow it to melt. Add the minced garlic and sauté until fragrant, about 1 minute, stirring constantly to prevent burning.

Stir in 1 teaspoon of black pepper with the garlic and butter.

Pour in about 1/2 cup of the reserved pasta water into the skillet, stirring to combine and deglaze the pan. Return the cooked mushrooms to the pan.

Add the cooked pasta to the skillet with the mushrooms and sauce. Toss everything together to coat the pasta evenly. If the sauce seems too thick, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.

Remove the skillet from the heat. Add 1 tablespoon of cold butter and 3 tablespoons of cold truffle butter to the pasta. Stir vigorously until the butter melts and creates a creamy emulsion with the sauce.

Stir in the chopped cilantro and 1/2 cup of grated Parmesan cheese until well combined.

Serve the truffle mushroom pasta immediately. Garnish with additional freshly grated Parmesan cheese and, if desired, a squeeze of fresh lemon juice.
