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
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 (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
