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
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 (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
