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Truffle Orecchiette pasta piled on a dark teal plate, as seen from above

Truffle Orecchiette

  • Author: Aubrey
  • Cook Time: 30 minutes
  • Total Time: 30 minutes


Elevate your pasta game with truffle orecchiette! Little “ears” of pasta are drenched in a creamy, umami-rich truffle sauce and served with crispy roasted mushrooms for a luxurious yet simple twist on classic pasta.



4 cups shitake mushrooms, cleaned and dried
1lb dried orecchiette or 2 packages of fresh
1 cup heavy cream
½ cup pasta water, reserved
3 tablespoons butter
2 tablespoons olive oil + a drizzle
12 tablespoons white truffle oil, to taste
Fresh parsley
Salt and pepper to taste


  1. In a large skillet, add butter and olive oil, then heat to medium-high.
  2. Add 3 cups of the mushrooms and sauté for 10 minutes until golden brown
  3. Meanwhile, on a roasting pan, toss the remaining mushrooms with a drizzle of olive oil and roast until crispy at 425F, about 10-15 minutes.
  4. Boil pasta to directions.
  5. In the mushroom skillet, add heavy cream, then bring to a simmer.
  6. Add the cooked pasta and the truffle oil, adding reserved pasta water if necessary to make the sauce saucier.
  7. Let simmer for 1-2 minutes.
  8. Remove from heat, season with salt and pepper, add the roasted mushrooms, and toss in fresh parsley
  9. Serve hot.


  • Serving Size: 1 serving
  • Calories: 436
  • Sugar: 2.6
  • Sodium: 72.9
  • Fat: 21.4
  • Saturated Fat: 13.2
  • Unsaturated Fat: 6.9
  • Trans Fat: 0
  • Carbohydrates: 50.7
  • Fiber: 1.1
  • Protein: 8
  • Cholesterol: 60.5
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