Big Mamma’s Truffle Pasta Recipe
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Big Mamma’s Truffle Pasta Recipe

The Italian trattoria shares one of its most beloved recipes

It’s that time of year when truffle begins to pop up on the menus of restaurants aplenty. With its unmistakable aroma and umami taste, the ingredient gives any dish a luxurious feel – whether it’s grated over a risotto, infused in arancini or added to scrambled eggs. So this season, why not try giving it a go at home? Here Italian restaurant group Big Mamma Group shares the recipe for its famous truffle pasta: the Mafaldine Al Tartufo, which is served in restaurants such as Gloria and Jacuzzi. Cooked with parmesan, mushrooms and of course lashings of truffle, it’s the perfect autumn/winter dish.

Truffle Pasta Recipe: Big Mamma’s Mafaldine Al Tartufo

Serves 2


  • 400g mafaldine, linguine or tagliatelle 
  • 70g parmesan 
  • 20g butter 
  • 2 tbsps of truffle oil 
  • 1/2 shallot
    20g Autumn black truffle 
  • 200g button mushrooms 
  • 30ml white wine 
  • 80g mascarpone 


For the truffle cream

Melt the butter with the truffle oil in a frying pan. Add the shallot and half of the finely chopped truffle, then the minced/chopped mushrooms. Let it brown for a few minutes, then deglaze with white wine, stirring well with a wooden spoon. Let it simmer on a low heat for 10 minutes, and then stir. 

For the pasta

In another saucepan, cook your pasta in boiling salted water, until it’s a little less than al dente. Mix the mascarpone with the truffle cream in another saucepan and heat gently. Add the pasta, grated parmesan and a little bit of cooking water, if necessary. Serve immediately, garnishing with fine slithers of the remaining truffle (you can use a peeler for this).

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