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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 29 reviews
  • Author: Sophie
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Lactose

Description

This rich and flavorful Truffle Pasta combines creamy sauce, earthy mushrooms, and crispy pancetta, enhanced with truffle oil for an elegant touch. Perfectly cooked pappardelle noodles are tossed in a luxurious sauce made with half and half, chicken broth, and Parmesan cheese, finished with a hint of lemon juice for brightness. This recipe is ideal for a special dinner or a comforting meal with gourmet flair.

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 dried 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 or 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

  1. Prepare Sauce Mixture: Combine the half and half, chicken broth, crumbled beef bouillon cube, hot sauce, Dijon mustard, Worcestershire sauce, parsley, onion powder, dried thyme, and oregano in a large measuring cup with a spout. Set aside for later use and measure out remaining ingredients before starting cooking.
  2. Cook Mushrooms: Heat truffle oil and 1 teaspoon of olive oil over medium heat in a skillet. Add mushrooms and cook for 3-4 minutes, stirring occasionally. Sprinkle mushrooms with a pinch of salt to enhance flavor. When liquid starts releasing, increase heat to medium-high and cook for 3 more minutes, stirring often. Remove mushrooms and set aside.
  3. Boil Pasta Water: Begin boiling a large pot of salted water for the pasta to cook later.
  4. Cook Pancetta: Heat the remaining 1 teaspoon olive oil in the same skillet over medium heat. Add diced pancetta and cook for about 3 minutes, stirring occasionally until lightly crispy.
  5. Add Butter and Garlic: Stir in butter and minced garlic to the pancetta, cooking for 2 minutes with continuous stirring to soften the garlic and blend flavors.
  6. Deglaze with Wine: Pour in white wine and bring to a gentle bubble. Allow the wine to reduce by half over about 5 minutes, stirring occasionally to lift any browned bits from the pan.
  7. Make Roux: Sprinkle flour over the mixture and cook for 2 minutes while stirring continuously to remove raw flour taste and form a roux that will thicken the sauce.
  8. Add Sauce Mixture and Mushrooms: Add the reserved sauce mixture in small splashes gradually while stirring to prevent lumps. Return cooked mushrooms to the skillet and bring the sauce to a boil, then reduce heat to a gentle simmer. Partially cover the pan and stir occasionally while preparing pasta in next step.
  9. Cook Pasta: Add pappardelle pasta to boiling salted water and cook until al dente, about 10 minutes according to package instructions. Drain pasta thoroughly.
  10. Finish Sauce: Reduce heat to low and stir in grated Parmesan cheese slowly until melted and smooth, followed by fresh lemon juice to brighten flavors.
  11. Toss Pasta with Sauce: Add cooked pasta to the sauce and toss gently to coat evenly. Serve immediately with freshly cracked black pepper and bread with olive oil for dipping if desired.

Notes

  • Truffle Oil: Use high-quality truffle oil like TRUFF brand for best flavor. It is potent; only 1 teaspoon is needed. If unavailable, substitute with an extra teaspoon of olive oil.
  • Pancetta: Diced pancetta works best for saltiness and texture. Prosciutto or finely diced ham can be used as alternatives.
  • Mushrooms: Cremini or baby bella mushrooms provide the best texture and browning; white button mushrooms are acceptable substitutes.
  • Wine: Dry white wines such as Chardonnay, Pinot Grigio, or Sauvignon Blanc are ideal. If avoiding alcohol, equal parts chicken or beef broth can replace wine.
  • Parmesan Cheese: Freshly grated Parmesan from a wedge melts better and tastes superior to pre-grated varieties.
  • Low Heat: Add cheese over low heat to avoid sauce graininess caused by overheating dairy.
  • Pasta: Pappardelle is preferred, but other ribbons or tubular pasta like fettuccine, linguine, penne, rigatoni, cavatappi, or farfalle work well.
  • Garlic: Use fresh garlic cloves for best flavor, not jarred minced garlic.
  • Flavor Enhancers: Hot sauce, Worcestershire sauce, Dijon mustard, and lemon juice enhance complexity without overpowering taste.
  • Pasta Water: Reserve some pasta cooking water in case the sauce thickens too much; a splash will smooth it out.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Reheating: Reheat gently in a double boiler on stovetop for best texture restoration.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 3 g
  • Sodium: 520 mg
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 55 mg

Find it online: https://cozydumpling.com/truffle-mushroom-pasta-with-creamy-sauce-recipe/