Description
This rich and creamy Truffle Pasta combines earthy cremini mushrooms, pancetta, and a luxurious truffle-infused sauce served over tender pappardelle. Enhanced with Parmesan cheese, white wine, and brightened with fresh lemon juice, this elegant yet approachable dish is perfect for a special dinner or indulgent weeknight meal.
Ingredients
Scale
Sauce
- 1 cup half and half
- 1 cup chicken broth
- ½ beef bouillon cube
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon parsley
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
Mushrooms, Pasta, and Others
- 1 teaspoon black truffle oil
- 2 teaspoons olive oil, divided
- 4 oz. diced pancetta
- ¾ cup dry white wine
- 8 oz. cremini mushrooms
- 3 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour
- ⅔ cup Parmesan cheese, grated
- 1 teaspoon fresh lemon juice
- 8 oz. pappardelle pasta
Instructions
- 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.
- Cook Mushrooms: Heat the black truffle oil and 1 teaspoon of olive oil in a skillet over medium heat. Add the mushrooms and cook for 3-4 minutes, stirring occasionally. Sprinkle with a little salt to enhance flavor. When liquid begins to appear, increase heat to medium-high and cook for another 3 minutes, stirring often. Remove mushrooms from skillet and set aside.
- Boil Pasta Water: Begin boiling a large pot of salted water to cook the pasta during later steps.
- Cook Pancetta: Add the remaining 1 teaspoon olive oil to the same skillet over medium heat. Add diced pancetta and cook for about 3 minutes, stirring occasionally until lightly crispy.
- Sauté Garlic and Add Wine: Add butter and minced garlic to the pancetta and cook for 2 minutes, stirring frequently to avoid burning. Pour in white wine, bring to a gentle bubble, and reduce by half, about 5 minutes.
- Add Flour: Sprinkle in the flour and stir continuously, cooking for 2 minutes to create a roux.
- Incorporate Sauce Mixture and Mushrooms: Slowly add the prepared sauce mixture in small splashes while stirring continuously to avoid lumps. Then add the cooked mushrooms back into the skillet.
- Simmer Sauce and Cook Pasta: Bring sauce to a boil, then reduce to a very gentle simmer. Partially cover the skillet and stir occasionally while cooking pasta in boiling salted water until al dente, about 10 minutes. Drain pasta once cooked.
- Finish Sauce: Reduce heat to low and stir in the grated Parmesan cheese followed by fresh lemon juice to brighten flavors.
- Toss and Serve: Add the cooked pasta to the sauce and toss thoroughly to coat. Serve immediately topped with freshly cracked black pepper and optionally with olive oil bread dip.
Notes
- Use only 1 teaspoon of truffle oil as it is very potent; substitute with an additional teaspoon of olive oil if unavailable.
- Pancetta can be swapped for prosciutto or finely diced ham if preferred.
- Cremini or baby portobello mushrooms provide better flavor and texture but white button mushrooms are acceptable.
- Chardonnay, Pinot Grigio, or Sauvignon Blanc work best for the white wine, but chicken or beef broth can substitute if avoiding alcohol.
- Freshly grated Parmesan cheese melts better and tastes superior to pre-grated varieties.
- Add cheese over low heat to prevent sauce from separating and becoming grainy.
- Multiple pasta shapes work well, but pappardelle is recommended to hold the creamy sauce.
- Use fresh garlic cloves rather than jarred minced garlic for better flavor.
- The hot sauce, Dijon, Worcestershire, and lemon juice are subtle flavor enhancers and can be omitted if desired.
- Reserve some pasta water to adjust sauce consistency if it becomes too thick or clumpy.
- 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 double boiler method to retain texture.
