Truffle Pappardelle Pasta

Truffle Pappardelle Pasta

I have been received many requests to post more recipes on carbs over social media lately. I was excited to test this recipe out and have been wanting to play with truffle- tis' the season! The result was out of this world, and I used minimal ingredients. It's amazing how flavorful food can be with just a few spices.


Before you go ahead and make this recipe, I highly recommend that you purchase a few ingredients. First, is the Olea Essence Extra Virgin Olive Oil. This brand produces authentic, and delicious oil freshly made in Israel. I swear by it!

( ) Use code 30theplate for a 30% discount on it.

Second, is the Cipriani Pappardelle pasta. It is organically farmed, which is a healthier alternative to most traditional pastas. You can find it at your local supermarket or on Amazon.

Lastly, are the Black Truffle Slices, it really enhances the flavor for the pasta. You can purchase it here-

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Truffle Pappardelle Pasta

PREP 30 minutes

COOK 15 minutes

TOTAL 55 minutes

  • One 8.76 ounce box of Cipriani Pappardelle pasta

  • 4 tablespoons Olea Essence Extra Virgin olive oil

  • 4 shallots, finely chopped

  • 2 garlic cloves, minced

  • 3-4 boxes of assorted mushrooms

  • 1/2 to 1 tablespoon of truffle oil

  • 2 tsp truffle zest spice

  • 1 tablespoon of black truffle slices

  • Grated parmesan cheese (optional)

  • Salt & pepper


  1. Fill up a pot with one gallon of water and place one one tablespoon of olive oil and salt in it. Bring to a boil.

  2. Once the water starts to boil, bring the flame to a low simmer and place the pasta in it, careful not to let the pasta break.

  3. Drain and rinse the pasta in a strainer.

  4. In a cast iron skillet over medium-low heat, add 3 tablespoons of olive oil, 4 finely chopped shallots, minced garlic and sauté until golden.

  5. Add in 2 packages of assorted mushrooms and let it cook. Add the truffle zest spice and some salt and pepper and cover it for 5 minutes, move it around as it cooks.

  6. When the mushrooms are cooked, transfer the pasta to the cast iron and combine it with the mushrooms.

  7. Drizzle 1/2 - 1 tablespoon of truffle oil on top, 1 tablespoon of black truffle slices and generously grind fresh black pepper and salt on top. Optional, shave fresh parmesan on top and serve.

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