Description
This elegant Truffle Pasta recipe features a creamy, flavorful sauce infused with black truffle oil, sautéed cremini mushrooms, pancetta, and Parmesan cheese. It's a perfect dish for a special occasion or a luxurious weeknight dinner, combining rich, earthy flavors with tender pappardelle pasta.
Ingredients
Scale
Sauce
- 1 cup half and half
- 1 cup chicken broth
- 0.5 beef bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon parsley
- 0.5 teaspoon onion powder
- 0.25 teaspoon dried thyme
- 0.25 teaspoon oregano
Mushrooms, Pancetta & Pasta
- 1 teaspoon black truffle oil
- 2 teaspoons olive oil, divided
- 4 oz diced pancetta
- 0.75 cup dry white wine
- 8 oz cremini (baby bella) mushrooms
- 3 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 0.67 cup grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- 8 oz pappardelle pasta
Instructions
- Prepare Sauce Mixture: Combine the half and half, chicken broth, crushed beef bouillon cube, hot sauce, Dijon mustard, Worcestershire sauce, parsley, onion powder, thyme, and oregano in a large measuring cup with a spout and set aside. Measure out all remaining ingredients before beginning as the recipe progresses quickly.
- Sauté Mushrooms: Heat the truffle oil and 1 teaspoon olive oil over medium heat in a skillet. Add the diced cremini mushrooms and cook for 3 to 4 minutes, stirring occasionally. Sprinkle with a little salt to enhance flavor. When mushrooms release liquid, increase heat to medium-high and cook for an additional 3 minutes, stirring often. Remove mushrooms from skillet and set aside.
- Boil Pasta Water: Begin boiling a large pot of salted water for the pasta while continuing with the sauce preparation.
- Cook Pancetta: Add the remaining 1 teaspoon olive oil to the same skillet over medium heat and add the diced pancetta. Cook for about 3 minutes, stirring occasionally until slightly crisp.
- Sauté Garlic and Deglaze: Add butter and minced garlic to the pancetta in the skillet and cook for 2 minutes, stirring frequently to avoid burning. Pour in the white wine and bring to a gentle bubble. Let the wine reduce by half, approximately 5 minutes.
- Add Flour: Stir in the flour and cook for 2 minutes, stirring continuously to form a roux and thicken the base.
- Add Sauce and Mushrooms: Gradually add the prepared sauce mixture in small splashes, stirring constantly to prevent lumps. Return the cooked mushrooms to the skillet and bring the sauce to a boil. Then reduce heat to a very gentle simmer and cover partially.
- Cook Pasta: While the sauce simmers, cook the pappardelle pasta in the boiling salted water to al dente, about 10 minutes according to package instructions. Drain pasta well once cooked.
- Finish Sauce: Reduce the heat under the sauce to low. Stir in the grated Parmesan cheese slowly, ensuring the sauce is not too hot to prevent dairy separation. Add the fresh lemon juice and stir to combine.
- Toss and Serve: Add the cooked pasta to the sauce and toss gently to coat evenly. Serve immediately, optionally garnished with freshly cracked black pepper and a side of olive oil bread for dipping.
Notes
- Use quality truffle oil such as TRUFF for the best potency; omit or substitute an additional teaspoon of olive oil if unavailable.
- Pancetta can be replaced with prosciutto or finely diced ham for a different flavor profile.
- Cremini mushrooms are recommended for their firm texture and deeper flavor, but white button mushrooms can be used as a substitute.
- White wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc work well for deglazing; chicken or beef broth can replace wine if preferred.
- Grate Parmesan cheese fresh from a wedge for optimal melting and taste instead of pre-grated varieties.
- Add cheese over low heat to avoid grainy sauce texture caused by overheating dairy.
- Pappardelle is preferred, but other pasta types such as fettuccine, penne, linguine, rigatoni, cavatappi, or farfalle work well.
- Use fresh garlic cloves for best flavor instead of jarred minced garlic.
- The hot sauce, Worcestershire sauce, Dijon mustard, and lemon juice subtly enhance flavor without overpowering the dish.
- Reserve some pasta cooking water to adjust sauce consistency if it becomes too thick or clumpy.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months. Reheat gently in a double boiler on the stovetop for best texture restoration.
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg
