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Pasta with black truffle sauce is rich, earthy, and surprisingly quick to pull off. Anchovies and garlic sizzle in olive oil for a savory backbone, while grated truffle blends into a smooth paste that melts right into the pasta.
Unlike heavy cream-based recipes, this one stays light and silky, letting the truffle take the lead. Shaved truffle on top seals the deal with an unmistakable, heady aroma and a hint of luxury.
For another way to showcase truffle, my black truffle butter adds rich, aromatic depth to everything from pasta to scrambled eggs.
Here’s Why This Pasta with Truffle Sauce Recipe Works
Black truffle gets used two ways: Grated into the sauce for depth, then shaved on top for full aromatic impact.
Anchovy and garlic enhance the flavor: They melt into the oil, adding umami without tasting fishy.
No cream: The sauce clings to the pasta thanks to olive oil, pasta water, and grated cheese.
It’s fast and fancy: A restaurant-level recipe you can pull together in under 30 minutes.
For a brighter, more vegetal spin on pasta night, check out my lemon fennel and mushroom pasta.
Recipe Tips
Clean the truffle gently: Use a mushroom brush and a quick rinse to remove dirt, but don’t scrub hard or soak it. Truffle flavor lives in its aromatic outer layer, and over-cleaning can wash it away.
Grate finely for the puree: The smaller the truffle pieces, the smoother and more even the sauce.
Save that pasta water: A splash helps loosen the sauce and makes everything glossy and cohesive.
Shave truffle just before serving: The aroma fades fast. Go straight from slicer to plate.
Warm the truffle puree slightly before mixing: Let it hit the pan just before the pasta goes in to bloom the flavor without dulling it.
Don’t skip the anchovy: It melts into the sauce and adds umami that balances the richness of the truffle.
Use high-quality olive oil: Since it’s a major flavor base, go for something fruity and peppery.
Toss off heat: Combine everything with the pasta after turning off the burner. Residual heat melts the cheese without clumping.
Finish with black pepper: The anchovies, cheese, and pasta water bring plenty of salt. A few grinds of pepper sharpen everything without overpowering.
My wild mushroom pasta takes a different path to earthy richness, using a mix of mushrooms and herbs for deep, savory flavor without the truffle.
Questions About Black Truffle Sauce
You can, but the flavor won’t be the same. Truffle oil is often artificially flavored and lacks the complexity of fresh or preserved truffle. If you go this route, use it sparingly. Just a few drops at the end.
Fresh black winter truffles (like Périgord) are the most fragrant, but jarred or vacuum-sealed preserved truffles work well too. Avoid canned truffles, they’re usually bland and rubbery.
You can prep the truffle puree a few hours ahead, but wait to cook and toss everything until just before serving. Truffle aroma fades fast, and the sauce is best fresh.
Black Truffle Sauce with Pasta
This pasta with black truffle sauce hits the sweet spot between simple and indulgent. It’s earthy, briny, and rich without being heavy, basically, elegance on a fork.
For another pasta night worth repeating, try my cheese manicotti or my pasta with pistachio sauce.
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Pasta with Black Truffle Sauce
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Ingredients
- 4 ounces dry pasta, I used bucatini
- 1 medium black truffle, fresh or jarred
- ⅓ cup extra-virgin olive oil
- 2 anchovy fillets, minced
- 1 garlic clove, minced
- ¼ cup dry white wine
- ½ cup grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh chopped parsley
- ground black pepper
Instructions
- Bring a large pot of water and 5 teaspoons of sea salt to a boil. Add the pasta and cook according to the package directions.
- While the pasta cooks, cut one-third of the truffle and set aside. Finely grate the remaining two-thirds into a small dish. Add 2 tablespoons of olive oil and mash into a smooth paste. Reserve until needed.
- Heat the remaining olive oil in a large sauté pan over medium heat. Add the anchovies and garlic, stirring until fragrant.
- Pour in the wine and simmer until most of the liquid has evaporated, about 1–2 minutes.
- When the pasta is al dente, reserve ¼ cup of the cooking water, then drain. Add the pasta to the sauté pan and toss to coat.
- Stir in the truffle paste, Parmigiano, parsley, and a pinch of pepper. If the sauce feels too thick, add a splash of the reserved pasta water and toss again.
- Divide between plates and shave the reserved truffle over the top. Serve immediately.
Notes
- If using a fresh truffle: Clean it gently with a mushroom brush, using a toothpick to remove dirt from crevices if needed. Rinse briefly under cold water and pat dry before using.
- If using jarred truffles: They can be used straight from the jar without additional prep.
- Choose good anchovies: Some are intensely salty and fishy, while others are mild, buttery, and even snackable straight from the jar. Look for fillets packed in olive oil that taste clean and rich. Those will melt into the truffle sauce and add depth without overpowering.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can I use a truffle packed in olive oil?
Hi, Luann…yes, you can! I have bought and used the tiny bottles of truffles with one or two truffles packed in oil sold at the TJ Maxx and Homegoods stores. Fresh is always best but not always possible to find. I would recommend avoiding chopped truffles packed in oil as you may be getting inferior truffles in disguise. Thank you for your question and enjoy the recipe.
Wow Pat! This pasta looks amazing!! Can’t beat a fresh truffle!
Hi, Sabrina…you are right and I would love to go truffle hunting in Oregon. It isn’t to far for a nice adventure. 🙂
Love pasta! This looks superb — glad you brought it back, because I managed to miss it the first time around! Thanks.
Thanks, John….If you see fresh truffles in the produce, grab one…this is delicious. 🙂