Pasta with Truffle Butter

I love truffles! And Oregon truffles are quite affordable and available at the grocery store! This is a simple and delicious dish!

  • 1/2 lb pasta
  • 2 tbsp truffle butter (I use Trader Joe’s)
  • 1/2 g parmigiano or hard Italian truffle cheese, finely grated
  • Truffle salt
  • 1 truffle, thinly sliced

Cook pasta according to package.

In a 12 inch skillet, melt butter. Add pasta and toss to coat. Stir in the cheese, sprinkle with truffle salt and stir.

Divide between bowls and shave truffle onto pasta.

Serves 2 – 4.

Truffled Ricotta Pasta

This is one of those recipes that came together because I was cleaning out the fridge and the ricotta was approaching it’s expiration date. Simple, quick and delicious!

8 oz pasta
4 oz ricotta
2 oz truffle slices in olive oil
2 oz parmesean, grated
4 TBSP parsley, minced
Truffled salt

Cook pasta according to package.

In a 12 inch skillet, heat ricotta over low heat, add the pasta and a little pasta water to thin. Remove from heat and stir in remaining ingredients.

Serves 2.

Truffled Spinach

Super quick and easy side. If you don’t have truffle shavings in oil you can use truffle oil or just a little olive oil.

16 oz spinach
2 tsp olive oil
1 TBSP truffle shaving in oil or truffle oil
Salt and pepper

In a large pan heat 2 tsp olive oil over medium heat, add spinach and sprinkle with a little water. Stir frequently until spinach is evenly wilted, about 5 min. Remove from heat, add truffles, season with salt & pepper and toss.

Serves 2 – 4.

Truffle Truffle Pasta

One can never had too much truffle! This is truffle pasta with truffle butter, truffle shavings and truffle salt – truffle overload!

8 oz truffle pasta
2 oz truffle butter
1/2 c shredded parmesan
1 TBSP truffle shavings
Truffle salt to taste
Shave parmesan

Cook pasta according to package

in a 12 inch skillet, melt butter, toss with pasta and cheese, remove from heat toss with truffle shavings and salt.

Finish with a little shaved parm.

Serves 2 – 4.

Truffled Pasta with Crab


I love truffles, but let’s face it they are expensive so I settle for truffle oil and truffle salt. The slight tang of the creme fraiche pairs nicely with the sweet crab. If you don’t have truffle pasta, regular pasta will work.

8 oz truffle pasta
8 oz creme fraiche
8 oz crab meat
1/4 c parley, minced
Truffle oil
Truffle salt
Espelette pepper

Cook pasta according to package.

In a 12 inch skillet heat creme fraiche and cram over low heat. Toss with pasta, season with truffle salt and espelette pepper.

To serve top with a little truffle oil and parley.

Serves 2 – 4.