Big Mamma has finally shared its iconic truffle pasta recipe, the dish that has Parisians and food lovers hooked. Served at all eight Paris locations—plus spots in Lille, Lyon, and Bordeaux—this succulent, comforting pasta draws crowds daily to their vibrant trattorias. Now you can recreate this divine favorite right in your kitchen. Let's get cooking!
Big Mamma's Truffle Pasta Recipe
Ingredients for 4 people:
- 400 g mafaldine or linguine
- 70 g parmesan cheese
- 20 g butter
- 2 tbsp. truffle oil
- 1/2 shallot
- 1 truffle (20 g total)
- 200 g button mushrooms
- 3 cl white wine
- 80 g mascarpone
Preparation Steps
- Prepare the truffle cream: Melt 20 g butter with 2 tbsp. truffle oil in a sauté pan.
- Add 1/2 shallot and half of the 20 g chopped truffle, then 200 g sliced button mushrooms. Brown for a few minutes, deglaze with 3 cl white wine, stirring with a wooden spatula to release the juices. Cook over low heat for 10 minutes. Blend smooth.
- In a saucepan, cook 400 g mafaldine or linguine just shy of al dente in boiling salted water.
- Combine 80 g mascarpone with the truffle cream in a saucepan and heat gently. Add the pasta, 70 g grated parmesan, and a splash of pasta water if needed to loosen.
- Serve immediately and grate the remaining truffle over each plate.
