This might be the most indulgently comforting dish you'll make this week — rich, creamy, and packed with umami goodness. The Truffle Pasta with Mushrooms and Pancetta Recipe brings together earthy mushrooms, salty pancetta, and the subtle luxury of truffle oil in every bite. Trust me, once you try this, it'll become your go-to for a fancy yet cozy meal at home.
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Why You'll Love This Recipe
Cooking this Truffle Pasta with Mushrooms and Pancetta Recipe always feels like a mini celebration in my kitchen. It’s approachable enough for a weeknight but fancy enough to impress your friends or a special someone. The layers of flavor are incredible, and the creamy sauce comes together surprisingly fast.
- Decadent yet simple: Creamy sauce made with pantry staples complemented by the luxurious aroma of truffle oil.
- Flavor powerhouse: Savory pancetta, earthy cremini mushrooms, and a splash of white wine make every bite satisfying.
- Quick to prep and cook: With everything lined up beforehand, you’ll have dinner on the table in less than an hour.
- Customizable: Whether you want to swap mushrooms or try a different pasta shape, this recipe is flexible and forgiving.
Ingredients & Why They Work
Each component in this Truffle Pasta with Mushrooms and Pancetta Recipe works together to build complexity without overwhelming the palate. Here’s why these ingredients are my go-to picks and a couple of tips for shopping smart.
- Half and half: Adds richness to the sauce without weighing it down like heavy cream.
- Chicken broth: Gives depth of flavor and keeps the sauce savory and balanced.
- Beef bouillon cube: Just a half cube amps up umami—don't skip it!
- Hot sauce, Dijon mustard, Worcestershire sauce: Secret flavor boosters that add subtle tang and complexity.
- Parsley, onion powder, thyme, oregano: Classic herbs and spices to round out the sauce with familiar warmth.
- Black truffle oil: The star of the show—use a good quality truffle oil sparingly for that unmistakable aroma.
- Olive oil: For sautéing, go with extra virgin to add a fruity note.
- Pancetta: Provides a salty, crisp contrast; I love Veroni diced pancetta but prosciutto works too.
- White wine: Chardonnay or Sauvignon Blanc deglaze the pan and add brightness.
- Cremini mushrooms: Their meaty texture and earthy flavor stand up perfectly in this dish.
- Garlic: Fresh is key here—avoid jarred for the best flavor.
- Butter and flour: Create a roux that thickens the sauce beautifully.
- Parmesan cheese: Freshly grated for that creamy, nutty finish.
- Lemon juice: A splash brightens everything without tasting overtly lemony.
- Pappardelle pasta: Wide ribbons hold onto the sauce, making every forkful delicious.
Make It Your Way
One of the things I love most about this Truffle Pasta with Mushrooms and Pancetta Recipe is how you can tweak it to suit your mood or pantry. I often swap out mushrooms or the pasta shape depending on what I have, and it never disappoints.
- Mushroom swap: I once tried combining cremini with shiitake for a deeper mushroom flavor and it turned out fantastic.
- Pasta shape: Pappardelle is my favorite, but penne or rigatoni hold the sauce just as well and add a different texture.
- Vegetarian option: Skip the pancetta and add a splash of smoked paprika for that smoky touch.
- Wine free: Use extra broth or a splash of apple cider vinegar as a substitute without losing any brightness.
Step-by-Step: How I Make Truffle Pasta with Mushrooms and Pancetta Recipe
Step 1: Prep Your Sauce Base
Start by mixing half and half, chicken broth, the demi bouillon cube, hot sauce, Dijon mustard, Worcestershire sauce, and herbs in a large measuring cup or bowl. This sauce combo is the backbone of the dish, so having it ready means smoother cooking later.
Step 2: Sauté the Mushrooms
Heat the truffle oil with 1 teaspoon olive oil in a skillet over medium heat. Add the mushrooms, sprinkle with a pinch of salt (it really brings out their flavor), and cook for 3-4 minutes. When you see the mushrooms releasing juices, crank the heat to medium-high and cook for another 3 minutes to get a nice caramelization. Set the mushrooms aside once done.
Step 3: Crisp the Pancetta and Build the Aromatics
In the same skillet, add the remaining olive oil and toss in the pancetta. Let it cook about 3 minutes until it's getting crisp. Then, stir in butter and garlic, cooking for 2 minutes until fragrant but not browned.
Step 4: Deglaze and Make the Roux
Add the white wine and bring it to a gentle bubble. Let it reduce by half for about 5 minutes, scraping up all those delicious browned bits from the skillet. Then, sprinkle the flour over the mixture and stir continuously for 2 minutes to cook out the raw taste.
Step 5: Finish the Sauce and Cook the Pasta
Slowly add the prepared sauce mixture in small splashes, stirring constantly. Toss the mushrooms back in. Bring everything to a boil, then reduce to a gentle simmer and cover partially. While the sauce cooks, boil your salted pasta water and cook the pasta until al dente (about 7-10 minutes). Drain your pasta and keep it warm.
Step 6: Fold in Parmesan and Lemon Brightness
Reduce heat to low and stir in freshly grated Parmesan cheese until melted and creamy. Add the lemon juice to elevate the flavors. Then toss in the pasta, mixing until every ribbon is beautifully coated.
Top Tip
I’ve made this Truffle Pasta with Mushrooms and Pancetta Recipe countless times, and a few tricks always help me get that perfectly creamy sauce without any slickiness or graininess. These tips turned my cooking up a notch — I hope they help you too!
- Choosing your truffle oil: A little goes a long way. I use TRUFF brand, but make sure it’s fresh—old bottles get bitter. Only 1 teaspoon needed for the dish’s delicate aroma.
- Low heat for cheese: Always add Parmesan on low heat to avoid the sauce breaking; patience here is key.
- Salt the mushrooms: Salt draws out moisture and intensifies their flavor before caramelizing.
- Wine reduction: Don’t rush reducing the wine; it deepens the flavor and keeps the sauce balanced.
How to Serve Truffle Pasta with Mushrooms and Pancetta Recipe
Garnishes
I always finish with a flourish of freshly cracked black pepper and a sprinkle of extra Parmesan. Occasionally, a few fresh parsley leaves add a nice pop of green and freshness. For parties, shaved black truffle on top is a mind-blowing treat, but even without it, this pasta shines.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or simply with crusty olive oil bread—perfect for soaking up every last bit of sauce. I also like to serve roasted asparagus or garlic sautéed spinach alongside for a green balance.
Creative Ways to Present
For special occasions, I portion the pasta into small ramekins, top with a tiny drizzle of truffle oil and a sprig of fresh thyme. It looks elegant and feels extra indulgent. Layering the pasta and mushrooms with thin slices of pancetta on top also creates a dramatic look.
Make Ahead and Storage
Storing Leftovers
I store leftover truffle pasta in an airtight container in the fridge and it keeps well for up to 3 days. The truffle aroma stays surprisingly intact, but the texture is best on day one.
Freezing
While I don’t usually freeze this dish because of the delicate cream sauce, it does freeze okay for up to 3 months if tightly packed with minimal air. Thaw in the fridge overnight before reheating.
Reheating
Reheating in a double boiler or gently on the stove with a splash of water or broth helps restore the sauce's creaminess without breaking it. Microwaving tends to make the sauce separate, so I avoid it here.
Frequently Asked Questions:
Absolutely! While pappardelle is ideal because its wide ribbons hold the sauce beautifully, other pasta types like fettuccine, penne, linguine, rigatoni, or farfalle work wonderfully as well. Just adjust the cooking time according to the pasta you choose.
If you can’t get your hands on truffle oil, you can skip it and simply use an extra teaspoon of good quality olive oil. The dish will still be delicious, and the earthiness from the mushrooms and richness of the pancetta will keep the flavor going strong.
The classic recipe includes pancetta, which is pork belly, so it’s not vegetarian. However, you can easily make it vegetarian by leaving out the pancetta and adding smoked paprika for a hint of smoky flavor, or sautéing extra mushrooms for heartiness.
You can prepare the sauce base ahead of time and keep it refrigerated for up to 24 hours. When you're ready to cook, warm it gently and proceed with cooking the mushrooms and pancetta before combining everything. However, for the best flavor and texture, it’s ideal to prepare the entire dish fresh.
Final Thoughts
This Truffle Pasta with Mushrooms and Pancetta Recipe holds a special place on my recipe roster. Its elegance combined with a comforting feel makes it one of those dishes I’m happy to whip up any time I want something impressive but not stressful. Give it a try — I bet you’ll love the flavors as much as I do, and it’s the kind of meal that feels like a treat every time, no fuss required.
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Delicious Recipe
- 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 creamy Truffle Pasta recipe combines decadent flavors from truffle oil, pancetta, and cremini mushrooms, enhanced with a savory sauce made from half and half, chicken broth, and Parmesan cheese. Pappardelle pasta is tossed in this luscious sauce that marries earthiness with subtle hints of Dijon mustard, Worcestershire, and lemon juice, making it a gourmet yet approachable main course perfect for special occasions or an indulgent weeknight dinner.
Ingredients
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 (baby bella) mushrooms
- 3 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 0.67 cup Parmesan cheese, grated
- 1 teaspoon fresh lemon juice
- 8 oz. Pappardelle pasta
Instructions
- Prepare Sauce Ingredients: Combine 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 this sauce mixture aside for later use. Also, measure out all remaining ingredients before starting cooking as the recipe moves quickly.
- Cook Mushrooms: Heat truffle oil and 1 teaspoon olive oil in a skillet over medium heat. Add diced cremini mushrooms and cook for 3 to 4 minutes, stirring occasionally. Sprinkle a pinch of salt on mushrooms to enhance flavor. When liquid starts to appear, increase heat to medium-high and cook for 3 more minutes, stirring often. Remove mushrooms from skillet and set aside.
- Boil Pasta Water: Start boiling a large pot of salted water for cooking the pasta while continuing with the sauce preparation.
- Cook Pancetta: In the same skillet, add the remaining 1 teaspoon olive oil over medium heat. Add diced pancetta and cook for about 3 minutes, stirring occasionally until slightly crispy.
- Sauté Garlic and Deglaze: Add butter and minced garlic to the pancetta in the skillet. Cook for 2 minutes, stirring frequently to prevent burning. Pour in the white wine and bring it to a gentle bubble. Let the wine reduce by half which takes about 5 minutes.
- Create Roux: Stir in the flour to the pan and cook continuously for 2 minutes to form a roux that will thicken the sauce.
- Add Sauce and Mushrooms: Gradually add the prepared sauce mixture from step 1 in small splashes, stirring continuously to prevent lumps. Then add the cooked mushrooms back into the skillet.
- Simmer Sauce and Cook Pasta: Bring the sauce to a boil, then reduce heat to a very gentle simmer. Partially cover the skillet and stir occasionally while you cook the pappardelle pasta until al dente, about 10 minutes, in the boiling salted water. Drain pasta once cooked.
- Finish Sauce: Reduce skillet heat to low. Stir in the grated Parmesan cheese and fresh lemon juice into the sauce slowly to avoid curdling.
- Toss Pasta and Serve: Add the drained cooked pasta to the sauce and toss gently until well combined. Serve immediately with freshly cracked black pepper and olive oil bread dip on the side if desired.
Notes
- Truffle Oil: Use only 1 teaspoon as it is very potent. If unavailable, substitute with an extra teaspoon of olive oil without truffle flavor.
- Pancetta: Diced pancetta works best, but prosciutto or finely diced ham can be good alternatives.
- Mushrooms: Cremini or baby bella mushrooms offer a firm texture and rich flavor. White button mushrooms can be used if necessary.
- Wine: Chardonnay, Pinot Grigio, or Sauvignon Blanc are ideal wines for deglazing. If no wine is used, substitute with equal parts chicken or beef broth.
- Parmesan Cheese: Grate fresh Parmesan from a wedge rather than using pre-grated cheese for better melting and flavor.
- Cheese Addition: Add cheese over low heat to prevent the sauce from becoming grainy or separating.
- Pasta: Pappardelle is preferred but you can substitute with fettuccine, penne, linguine, rigatoni, cavatappi, or farfalle.
- Garlic: Fresh minced garlic cloves deliver a better flavor than jarred minced garlic.
- Flavor Enhancers: Hot sauce, Worcestershire sauce, Dijon mustard, and lemon juice subtly amplify flavors without making their taste prominent.
- Pasta Water: Reserve some pasta cooking water; if the sauce thickens too much, add a splash to loosen and smooth it.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheating: Best reheated gently in a double boiler on the stovetop to preserve texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 50 mg
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