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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!
I love so many things about this recipe; it’s less than 500 calories per serving, it’s easiest to make on any weeknight, and it looks delicious! Yummy! Thanks for sharing. Luci’s Morsels | fashion. food. frivolity.
Hi, Luci….thanks for your comments, most of the calories are from the olive oil in the sauce but it is worth it! 🙂
Have never cooked with truffle before. Sweet of your friend to gift it to you. This looks great!
Hi, Shumaila…..I don’t use truffles very often as they are pricy but have made this recipe and substituted the truffles with morels as well as with that gourmet wild mushroom mix that you see often in the produce area. But, there is nothing like the taste of a black truffle! 🙂
Truffles instantly elevate any dish – I’m sort of obsessed with them. 😉 This recipe sounds amazing!
Thank you, Lisa….it is an easy recipe. I would love to go truffle hunting. 🙂
I need friends like yours… mine only bring me wine. Truffles would be a pleasant surprise! I’ve never cooked with truffles before, only truffle oil.
Thanks for your comments, Rae…….Wine friends are great! 🙂
Unique gifts like that are so fun! And this dish takes pasta to a whole new level.
Thanks, Darlene! 😉
Stopping by to thank you for submitting. We have put this recipe (which my daughter and co-owner is crazy for) in our 1 hour or less category and will pin on that board as well as the pasta board – giving you more chances for traffic. We purchased YG about 3 weeks ago and have great plans for it – we hope you will stay with us!
Thanks so much for your support and for stopping by. Happy to hear this recipe is being enjoyed.
I need friends like yours!
Hi, Trish…Yes, she is wonderful 🙂
Dear Pat,
So glad you were inspired by the truffle gift! I really like how you grated the truffle and
how you crafted the garnish sauce! Your photos are beautiful and delicious visually!
Truffles really are all about simplicity in the kitchen!
My favorite is with slow cooked scrambled eggs garnished with the shaved truffles!
Keep cooking! And I look forward to more fun!
Happy cooking,
Julie
Hi, Julie, so glad to see you on our site. The truffle pasta was so delicious and I thank you again! The scrambled eggs with truffle sounds wonderful…see you soon..:)
This looks delish Pat! I don’t think I’ve ever had truffles although I think I do have some truffle oil around.
Thanks, Marie….I will have to try some truffle oil sometime. Thanks for your visit 🙂
I would also like to go truffle hunting! I have been wanting to go for quite some time but don’t know how or where to go.
Hey, Joshua…..Let’s do it! Check out that website in Portland, truffles are still in season. 🙂