Bucatini pasta is tossed with a light sauce made easily in a skillet with sautéed garlic, sliced shallots, sliced white mushrooms and truffle oil. Topping the dish with grated ricotta salata gives it exquisite flavors and even the ‘wow’ factor! This is an easy dish for you to whip up, and will definitely impress your family and friends!
My family was asking for a pasta dish, which I confess, I hadn’t made in a while. My inspiration for this dish came from noticing that the calendar has turned to middle of October, which in Italy, is the start of the Truffle season! Since my family loves truffles, I wanted to make them their favorite dish, pasta with truffle oil.
First, let me give you some background information about them. White and or black truffles are rare wild mushrooms that are hunted down by trained dogs who sniff them up from the ground. They have a pungent, earthy taste with an intense aroma and characteristic flavor. Since they are only in season in Northern Italy in the fall, they are extremely expensive to buy and are also in high demand from renowned chefs around the world who treasure them to inspire culinary delights in their restaurants.
But we savvy shoppers know that we don’t need to buy these expensive little gems in order to get the same flavors. The flavor of these truffle mushrooms come bottled and infused in olive oil (imported from Italy) and can be found in every grocery store, usually in the olive oil or international aisle.
(As you can see, I buy a few bottles at a time…)
The sauce is relatively easy to prepare. In this recipe, I decided to add some white mushrooms as well, to give the dish a more earthy flavor and texture. Using bucatini pasta (a thicker spaghetti with a hole in the center) helps to create a heartier dish. Pair it with a side dish of a green salad, and you have a super quick and easy dinner to prepare.
Also, sprinkling some fresh grated ricotta salata on top of this pasta before serving gives this dish the international flair it deserves. It is so delicious – it’s amazing!
Ricotta Salata is a white, hard sheep’s milk ricotta that is dried and cured in salt. It can be found in the cheese section at the grocery store. Since it comes in solid form, you need to take a few minutes ahead of serving to grate it fresh and transfer to a small plate for serving. Don’t worry about the taste being slightly on the salty side; it adds an exciting flavor to the pasta.
To fine tune this recipe to your family’s taste, you can adjust the amount of truffle flavor you choose to use. I’ve made this pasta dish a hundred times and each time I’ve made it slightly different. You can also drizzle truffle oil with our recipe for Spaghetti with Garlic and Olive Oil.
Try using gluten-free pasta with this recipe! If you love the taste of Truffles as much as we do, then you’ll love this one too.
Here’s a tip: Don’t like eating real mushrooms? Then leave them out. Truffle oil is a very delicate oil and it’s preferably used as a condiment. It’s not meant for cooking. Simply drizzle the amount of truffle oil you prefer over fresh cooked pasta.
Bucatini with Truffle Oil and Ricotta Salata
2 Tbsp. extra virgin olive oil
1 Tbsp. salted butter
2 garlic cloves- sliced
2 shallots- finely sliced
1 (8-ounce) package sliced white mushrooms, already cleaned
pinch of cayenne pepper
1/8 tsp. salt
2 Tbsp. fresh chopped parsley
fresh cracked pepper to taste
2 Tbsp. Truffle Oil
1/2 pound of Bucatini pasta
1 small package ricotta salata – freshly grated, set aside
In a large skillet, heat butter and olive oil on low heat. Add shallots, garlic and sauté until they are soften and translucent.
Add mushrooms and cook for 3 minutes, stirring occasionally until mushrooms soften.
Add the cayenne pepper, salt and parsley. Cover and lower the heat to simmer for 2 to 3 minutes more, until mushrooms are tender.
Turn OFF the heat. Taste, and season with salt and fresh cracked pepper to taste.
Next, stir in Truffle Oil. Cover to keep warm, set aside.
Meantime, add 2 teaspoons of salt to a large pot of boiling water. Add bucatini pasta and cook until al-dente, about 6 – 7 minutes. Reserve 1/4 cup of salted pasta water, before draining. When pasta is ready, drain, and return to the pot.
Transfer the mushroom and truffle oil sauce over the bucatini pasta. (Here is where you can add( drizzle) more truffle oil to adjust the amount to your preference).
Add in the reserved water and toss to combine well. Serve into individual bowls. Add freshly grated ricotta salata on top. Serve immediately.