Watch Now: We’ve Finally Hacked Mamou’s Lorenzo Truffle Cream Pasta

November 16, 2016

Article and recipe originally published on September 5, 2014. We’re republishing this post because we added a video.

We are not surprised why a lot of readers requested for this hack.

Mamou has built itself a long-standing reputation for consistently serving great food that delivers with integrity. It’s one of the safer dining destinations that hardly disappoints–save for the consistently inconsistent slab of steak. But apart from that, it’s all good.

Mamou Lorenzo Truffle Pasta4

Another constant staple at Mamou is their Lorenzo Truffle Cream Pasta. A well-loved dish that is almost always present in every diner’s table, this is one plate of pasta that has made eyeballs roll with ecstasy, causing every idea of some absurd diet to disappear at the sight (and scent!) of this dish.

For a cream-based pasta, it doesn’t get cloying unlike bastardized versions of carbonara. Flavored with a few simple ingredients and prepared with minimal fuss, a dash of salt and a generous sprinkle of Parmesan are all you need to get this dish going from the pan to the plate.

Mamou’s Lorenzo Truffle Cream Pasta Food Hack


Total Time: 25 minutes
Yield: 3–4 servings, estimated


  • 250g uncooked De Cecco spaghettini (cook according to directions on pack)
  • ¼ cup salted butter
  • 1 cup cooking cream (we used Elle & Vire)
  • 1 tbsp truffle oil
  • ½ tsp salt, or more
  • ¼ chicken bouillon cube (optional)
  • 1 tbsp grated parmesan cheese
  • parsley, for garnish
  • salt, to taste
Mamou Lorenzo Truffle Pasta1


  1. Melt the butter and add cooking cream.
  2. Add in truffle oil and season with salt and chicken bouillon.
  3. Once cream is simmering, toss in the cooked spaghettini and then season to taste.
  4. Transfer to plate and sprinkle over grated parmesan.
  5. Garnish with parsley and serve immediately.

TIP: Adjust truffle oil and salt according to taste. Brands differ in the intensity of truffle flavor.

Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

4 comments in this post SHOW

4 responses to “Watch Now: We’ve Finally Hacked Mamou’s Lorenzo Truffle Cream Pasta”

  1. Uhav1jerb says:

    “For a cream-based pasta, it doesn’t get cloying unlike other versions such as carbonara.”

    Carbonara doesn’t have cream.

  2. Jan says:

    This is awesome! Thanks PepperPH! By the way, what is the brand of truffle oil that you used?

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