This might be the most indulgent comfort dish you'll try—creamy, earthy, and just a little bit fancy. If you love mushrooms and that unmistakable truffle aroma, you're going to adore this Truffle Mushroom Pasta Recipe. It's one of those meals I make when I want to impress myself more than anyone else!
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Why You'll Love This Recipe
I remember the first time I made this Truffle Mushroom Pasta Recipe—my kitchen smelled like a fancy Italian trattoria, and the rich, silky sauce just melted in my mouth. It’s the perfect blend of comforting and sophisticated, and honestly, so much easier than it looks.
- Elegant flavor from simple ingredients: The mix of truffle oil, cremini mushrooms, and a creamy sauce takes humble ingredients to restaurant quality at home.
- Fast yet impressive: With ready ingredients and straightforward steps, you can have this luscious pasta on the table in under an hour.
- Versatile and customizable: You can swap pasta types and tweak add-ins to match what’s in your pantry or on your dietary needs.
- Perfect for any occasion: From a cozy weeknight to a small dinner party, this dish fits effortlessly and always feels special.
Ingredients & Why They Work
Every ingredient in this Truffle Mushroom Pasta Recipe plays a role in crafting that rich, layered flavor profile. I like to use cremini mushrooms because their deep color and texture make the sauce feel hearty, while the half and half keeps everything creamy without being too heavy. Here’s a quick rundown of what to look for when shopping.
- Half and half: Adds creaminess without the heaviness of cream; balances the broth perfectly.
- Chicken broth: Provides savory depth. You can use beef if you want a heartier punch, but chicken works best for subtlety.
- Beef bouillon cube: Just a hint adds that umami lift; you can substitute chicken if preferred.
- Hot sauce, Dijon mustard, Worcestershire sauce: These little flavor enhancers add complexity without overpowering the dish.
- Black truffle oil: The star of the show. Use sparingly because it’s very potent, but it lets this dish sing.
- Olive oil and butter: For cooking the mushrooms and pancetta, creating rich layers of flavor.
- Pancetta: Provides salty, meaty goodness. If you don’t have it, prosciutto or diced ham works fine.
- Dry white wine: Chardonnay or Sauvignon Blanc are my go-tos for deglazing – if you avoid alcohol, broth works as a substitute.
- Cremini mushrooms: Meaty and flavorful, they brown beautifully and hold up well in the sauce.
- Garlic: Fresh is essential here for that punch of aroma and depth.
- Flour: To thicken the sauce and give it that lovely indulgent texture.
- Parmesan cheese: Freshly grated for creaminess and a sharp bite.
- Lemon juice: Just a touch to brighten the sauce and balance the richness.
- Pappardelle pasta: Wide noodles that catch the sauce beautifully, but feel free to swap with fettuccine or rigatoni.
Make It Your Way
I love to add a little extra pancetta when I want a really meaty flavor, or swap in some fresh herbs like thyme or sage in autumn. Don’t hesitate to experiment with the type of pasta you use or even swap the white wine for mushroom stock for an earthier twist.
- Vegetarian variation: Skip the pancetta and add extra mushrooms and a splash of soy sauce for umami to keep things just as flavorful.
- Vegan twist: Use plant-based half and half and vegan parmesan, and swap butter for vegan margarine or coconut oil.
- Seasonal adds: Toss in sautéed spinach or kale at the end for some green freshness during the colder months.
Step-by-Step: How I Make Truffle Mushroom Pasta Recipe
Step 1: Prep Your Sauce and Ingredients
The secret to this recipe running smoothly is getting everything measured and ready before you heat the pan. I mix the half and half, chicken broth, bouillon cube, hot sauce, Dijon, Worcestershire, parsley, onion powder, thyme, and oregano all in a large measuring cup with a spout — makes it easy to add gradually later. Have your pasta boiling away too because the sauce cooks quickly once started.
Step 2: Sauté Mushrooms to Perfection
I heat a teaspoon of truffle oil plus olive oil over medium heat and toss in the diced cremini mushrooms. Sprinkle a little salt to bring out their flavor. Cook for 3-4 minutes until they release their juices, then crank up the heat to medium-high for 3 more minutes so they brown beautifully. Set mushrooms aside once done.
Step 3: Cook Pancetta and Build Depth
In the same skillet, add a teaspoon of olive oil and cook the pancetta for around 3 minutes until it crisps up slightly. Then stir in butter and garlic, cooking until fragrant—about 2 minutes. Pour in the white wine, letting it bubble gently and reduce by half. This step adds amazing flavor and body to the sauce!
Step 4: Make the Creamy Sauce
Whisk in the flour and cook for a couple of minutes to remove that raw taste. Then add your prepared sauce mixture in small splashes, stirring constantly so it thickens smoothly. Toss the mushrooms back in and bring the sauce to a gentle boil, then lower heat and simmer while the pasta cooks to al dente.
Step 5: Finish with Cheese, Lemon, and Toss
Lower the heat to low and stir in freshly grated Parmesan and a splash of lemon juice for balance. Drain your pasta, add it to the skillet, and toss everything together so every wide noodle glistens with that truffle mushroom goodness. Serve immediately with some fresh cracked black pepper and, if you like, bread dipped in olive oil alongside.
Top Tip
Over the years of making this Truffle Mushroom Pasta Recipe, I've learned a few tricks that really make it shine and ensure you get the best texture and flavor every time.
- Use fresh garlic: It’s a game-changer—skip the jarred stuff for this one to get that vibrant aroma and flavor.
- Low and slow cheese addition: Add Parmesan over low heat only, or you’ll risk a grainy sauce that breaks instead of smooth creaminess.
- Don’t skip salting the mushrooms: This draws out moisture and intensifies their natural umami, helping build a deeply flavorful sauce.
- Reserve pasta water: Always save a cup—you may need a splash to loosen up the sauce if it thickens too much while tossing with pasta.
How to Serve Truffle Mushroom Pasta Recipe
Garnishes
I usually garnish this dish with freshly cracked black pepper and a sprinkle of extra Parmesan for a little saltiness on top. Sometimes, I add a few fresh parsley leaves or tiny basil chiffonade for a pop of green and freshness. If you’re feeling really indulgent, a drizzle of extra truffle oil just before serving is heavenly (but don’t overdo it!).
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. I also love serving it alongside crusty olive oil bread or garlic bread to mop up every last bit of sauce. For a heartier meal, roasted asparagus or green beans make a nice, simple side.
Creative Ways to Present
For a dinner party, I’ve plated this pasta in shallow white bowls and topped each with a small fried sage leaf for a fancy touch. On holidays, I like serving it in mini skillet dishes right at the table—it’s rustic and cozy, plus it keeps the pasta warm longer.
Make Ahead and Storage
Storing Leftovers
I store any leftover Truffle Mushroom Pasta Recipe in an airtight container in the fridge for up to 3 days. When I do, I find the sauce thickens quite a bit, so you may need to loosen it up when reheating. It still tastes fantastic but the texture is best fresh.
Freezing
If you want to freeze leftovers, portion the pasta into freezer-safe containers and freeze for up to 3 months. The flavor holds surprisingly well, but the sauce can separate a bit on thawing, so it’s ideal for quick meals when you don’t mind reheating gently.
Reheating
I recommend reheating this pasta gently on the stove in a makeshift double boiler—a bowl over simmering water works great to warm it without breaking the sauce. Add a splash of water or broth if it’s too thick. Microwave can be used, but watch out for dryness or graininess.
Frequently Asked Questions:
Yes! The truffle oil is what gives this pasta its signature earthy aroma, but if you can’t find it or prefer to skip, just use an extra teaspoon of olive oil. The flavor will be less intense but still delicious.
Cremini mushrooms are ideal because they have a richer flavor and firmer texture compared to white button mushrooms. However, white button mushrooms can be used in a pinch—they’ll just be milder.
Absolutely! For a vegetarian version, omit pancetta and use vegetable broth instead of chicken broth. For vegan, use plant-based half and half and vegan Parmesan alternatives, and replace butter with a vegan butter substitute.
If your sauce thickens too much, a little reserved pasta water or broth added gradually will loosen it up and restore that creamy texture without watering down flavor.
Final Thoughts
I truly believe this Truffle Mushroom Pasta Recipe is one of those dishes that, once you get it just right, will become a go-to for both everyday dinners and special nights. It’s comforting, flavorful, and carries that little wow-factor thanks to the truffle oil and mushrooms. I can’t wait for you to try it and see how it elevates your pasta game—just like it did mine!
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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 elegant Truffle Pasta recipe features a creamy, flavorful sauce made with half and half, chicken broth, and aromatic seasonings, enriched by pancetta, cremini mushrooms, and a hint of truffle oil. Perfect for a special dinner, it's finished with Parmesan cheese and fresh lemon juice, served over tender pappardelle pasta for a luxurious, satisfying meal.
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 (Chardonnay, Pinot Grigio, or Sauvignon Blanc)
- 8 oz cremini 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 Mixture: Combine half and half, chicken broth, beef bouillon cube, hot sauce, Dijon mustard, Worcestershire sauce, parsley, onion powder, dried thyme, and oregano in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning to ensure smooth cooking.
- Cook Mushrooms: Heat 1 teaspoon truffle oil and 1 teaspoon olive oil over medium heat in a skillet. Add cremini mushrooms and cook for 3-4 minutes, stirring occasionally. Sprinkle lightly with salt to enhance flavor. When mushrooms release liquid, increase heat to medium-high and cook for an additional 3 minutes, stirring often. Remove mushrooms and set aside.
- Boil Pasta Water: Begin boiling a large pot of salted water for the pasta.
- Cook Pancetta: In the same skillet, add remaining 1 teaspoon olive oil over medium heat. Add diced pancetta and cook for about 3 minutes, stirring occasionally until slightly crisp.
- Sauté Garlic and Deglaze: Add butter and minced garlic to pancetta and cook for 2 minutes, stirring often. Pour in white wine and bring to a gentle bubble, reducing the liquid by half over about 5 minutes.
- Make Roux: Stir in flour and cook continuously for 2 minutes to create a roux, ensuring it doesn't brown.
- Add Sauce and Mushrooms: Gradually add the sauce mixture in small splashes to the roux while stirring continuously to avoid lumps. Return cooked mushrooms to the skillet and stir to combine.
- Simmer Sauce: Bring sauce to a boil, then reduce heat to a very gentle simmer. Partially cover skillet and stir occasionally while pasta cooks.
- Cook Pasta: Cook pappardelle pasta in the boiling salted water until al dente, about 10 minutes. Drain pasta, reserving some pasta water if needed to adjust sauce consistency.
- Finish Sauce: Reduce heat to low and stir in grated Parmesan cheese until melted and smooth. Add fresh lemon juice to brighten flavors.
- Toss Pasta and Serve: Add cooked pasta to the sauce and toss gently to combine evenly. Serve immediately, optionally sprinkled with freshly cracked black pepper and accompanied by olive oil bread dip.
Notes
- Truffle Oil: Use only 1 teaspoon as it is very potent. If unavailable, substitute with an additional teaspoon of olive oil.
- Pancetta: Can be replaced with prosciutto or finely diced ham if desired.
- Mushrooms: Cremini mushrooms provide better texture and color than white button mushrooms but both work.
- Wine: Use dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If avoiding alcohol, substitute with equal chicken or beef broth.
- Parmesan Cheese: Freshly grated from a wedge provides better flavor and texture than pre-packaged shredded cheese.
- Cheese Addition: Add cheese over low heat to prevent sauce from separating and becoming grainy.
- Pasta Options: Pappardelle works best, but fettuccine, penne, linguine, rigatoni, cavatappi, or farfalle can be used as alternatives.
- Garlic: Fresh garlic cloves yield superior flavor compared to jarred minced garlic.
- Flavor Enhancers: Hot sauce, Worcestershire sauce, Dijon mustard, and lemon juice add subtle complexity without overt flavor.
- Pasta Water: Reserve some to thin sauce if it becomes too thick or clumpy.
- Storage: Keep leftovers in an airtight container refrigerated for up to 3 days or frozen for up to 3 months.
- Reheat pasta gently in a double boiler on stovetop to restore creamy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
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