Description
This Truffle Pasta recipe is a decadent, creamy dish featuring a rich sauce infused with truffle oil, pancetta, and cremini mushrooms, tossed with pappardelle pasta. Enhanced by savory seasonings, white wine, and Parmesan cheese, it's perfect for an elegant dinner or special occasion.
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, and 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
- Prepare Sauce Ingredients: 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. Measure out all remaining ingredients to have everything ready before cooking.
- Cook Mushrooms: Heat the black truffle oil and 1 teaspoon olive oil over medium heat in a large skillet. Add the mushrooms and cook for 4 minutes, stirring occasionally and lightly salting them to enhance flavor. Increase heat to medium-high when liquid starts releasing and cook another 3 minutes, stirring often. Remove mushrooms and set aside.
- Boil Pasta Water: Start boiling a large pot of salted water for the pasta while proceeding with the sauce preparation.
- Cook Pancetta: In the same skillet, add the remaining 1 teaspoon olive oil over medium heat. Add the diced pancetta and cook for about 3 minutes, stirring occasionally until slightly crisp.
- Sauté Garlic and Deglaze: Add butter and minced garlic to the pancetta, cooking for 2 minutes while stirring frequently. Pour in the white wine and bring it to a gentle boil. Let it reduce by half, about 5 minutes.
- Add Flour: Stir in the flour and cook continuously for 2 minutes to form a roux, ensuring it doesn’t brown excessively.
- Add Sauce Mixture and Mushrooms: Gradually add the combined sauce mixture from step 1 in small splashes, stirring constantly to avoid lumps. Return the cooked mushrooms to the skillet.
- Simmer Sauce and Cook Pasta: Bring sauce to a boil, then reduce to a gentle simmer. Partially cover and stir occasionally while cooking pasta in the boiling water until al dente, approximately 10 minutes. Drain the pasta when ready.
- Finish Sauce: Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. Then add fresh lemon juice and mix well.
- Toss Pasta and Serve: Add the cooked pasta to the sauce and toss to coat evenly. Serve immediately with freshly cracked black pepper and a side of olive oil bread for dipping.
Notes
- Truffle Oil: Use only 1 teaspoon as it is potent; if unavailable, substitute with an additional teaspoon of olive oil.
- Pancetta: Can be swapped with prosciutto or finely diced ham as alternatives.
- Mushrooms: Cremini or baby bella deliver better texture and flavor than white button, but those are acceptable substitutes.
- Wine: Chardonnay, Pinot Grigio, or Sauvignon Blanc are best; chicken or beef broth can replace wine if preferred.
- Parmesan Cheese: Freshly grate from a wedge for best melt and flavor, avoiding pre-grated packaged cheese.
- Low Heat for Cheese: Add Parmesan on low heat to prevent grainy texture caused by dairy separation.
- Pasta: Pappardelle is recommended; other pasta shapes like fettuccine, penne, linguine, rigatoni, cavatappi, or farfalle also work well.
- Garlic: Use fresh garlic cloves instead of jarred minced garlic for superior taste.
- Flavor Enhancers: Hot sauce, Worcestershire sauce, Dijon mustard, and lemon juice enhance flavors subtly without being overpowering and can be omitted if necessary.
- Pasta Water: Reserve some pasta water to adjust sauce consistency if it becomes too thick or clumpy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently using a stovetop double boiler method for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
