truffle oil infused spaghetti

The fall season is upon us and it is cold and brick outside! And while I would love to cozy up with a good book and a glass of a red wine, I find myself craving a warm hearty meal. So, off to the kitchen I go. I recently purchased a bottle of amazing truffle oil from O Live Brooklyn – A family owned and operated store which sells some of the finest olive oil and balsamic vinegar products that would leave you coming back for more. I was compelled to put my truffle oil to good use and make a simple spaghetti meal with fresh ingredients, porcini mushrooms, asparagus and basil. The great thing about this recipe is that it is so easy to make and incredibly delicious. So, with no further due, let’s get cooking!


Ingredients needed (Servings for 4 – 5):

  • 1 pack of spaghetti (Gluten-free or regular whatever works for you)
  • 1 teaspoon of chopped/minced garlic
  • 1 teaspoon of chopped/minced ginger
  • ½ of a whole onions (Finely chopped)
  • 1 pack of porcini mushrooms (Chopped)
  • fresh basil leaves
  • 1 cup of chopped asparagus
  • shavings of parmigiano reggiano
  • 1 cup of olive oil
  • 4-6 teaspoons of truffle oil
  • 2 teaspoons of freshly ground black pepper
  • kosher salt to taste

Kitchen equipment needed:

  • tall medium or large pot to cook the spaghetti
  • large frying pan
  • spaghetti colander/strainer
  • spaghetti server spoon
  • 1 wooden spoon

Instructions on how to make truffle oil infused spaghetti with porcini mushrooms:

Fill a tall medium or large pot with cold water. Add in a pinch of salt and 4 tablespoon of olive oil and bring to a boil.

Add in the spaghetti to the boiling water, lightly stir the spaghetti to prevent it from sticking.

Reduce heat to medium-low and cook the spaghetti for about 7-10 minutes al dente. Note, do not cover the pot with a lid while the pasta is cooking so that it does not boil over.

Once the spaghetti has cooked al dente, turn off heat and strain out the water using a colander. Add the spaghetti back into the pot. Drizzle with 2-3 tablespoons of truffle oil to infuse.

Next, heat up a large frying pan using medium heat. Add in a cup of olive oil, garlic, ginger, onions and chopped asparagus. Add salt and black pepper and sauté for 2 minutes.

Add in chopped porcini mushrooms into the fry pan and sauté with the other ingredients for another an additional 1-2minutes. Add a pinch of salt and more black pepper for taste.

Now, it is time to combine the spaghetti with the the sautéed ingredients. Gently pour the sautéed ingredients in small batches into the pot with spaghetti and gently mix them together with a wooden spoon.

To round out this dish, add in an additional 2-3 tablespoons of truffle oil and gently mix it in.

Serve with shavings of parmigiano reggiano and garnish with fresh basil leaves.

Voilà our truffle oil infused spaghetti with porcini mushrooms is ready to be enjoyed. Buon Appetito!

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