This might be the most luxurious, cozy dish you’ll want on your weeknight rotation. The earthy warmth of mushrooms combined with the subtle, intoxicating aroma of truffle oil in this Truffle Mushroom Pasta Recipe is pure comfort plated. Trust me, you’re going to want to make it again and again.
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Why You'll Love This Recipe
I’ve made this Truffle Mushroom Pasta Recipe dozens of times, and it never disappoints. It’s rich but approachable, fancy yet simple enough for a busy night. Plus, it packs layers of flavor without requiring a culinary degree.
- Deeply Flavorful: The truffle oil and pancetta add a sophisticated punch that elevates everyday mushrooms.
- Comfort Food Made Easy: The creamy sauce comes together quickly, perfect for when time is tight but cravings are big.
- Versatile Pasta: Uses pappardelle, but you can easily swap in your favorite shapes without losing the magic.
- Impress Your Guests: This dish looks and tastes like a restaurant meal but is totally manageable at home.
Ingredients & Why They Work
Each ingredient in this Truffle Mushroom Pasta Recipe plays a role in building those luxurious, layered flavors. From the savory pancetta to the bright touch of lemon juice, they all come together beautifully. Here’s a breakdown to help you shop smart and understand why these ingredients shine in this dish.
- Half and Half: Gives the sauce a creamy, velvety base without being too heavy like cream.
- Chicken Broth: Adds savory depth and keeps the sauce flavorful yet light.
- Beef Bouillon Cube: Boosts umami richness—feel free to swap for chicken bouillon if preferred.
- Hot Sauce: Just a hint to subtly wake up the flavors without making it spicy.
- Dijon Mustard: Adds tang and complexity, balancing the richness beautifully.
- Worcestershire Sauce: A secret weapon for umami punch, blended right into the sauce.
- Parsley, Onion Powder, Thyme, Oregano: Classic herbs and spices that layer flavor without overpowering.
- Black Truffle Oil: The star ingredient! Used sparingly, it gives that unmistakable earthy aroma that makes this dish special.
- Olive Oil: Used for cooking mushrooms and pancetta, adding subtle fruity notes.
- Pancetta: Crispy, salty, and fat-rendered goodness that elevates the whole dish.
- White Wine: Deglazes the pan and adds brightness. Chardonnay or Sauvignon Blanc works great.
- Cremini Mushrooms: Meaty texture and deeper flavor than regular button mushrooms, essential here.
- Garlic: Freshly minced for that aromatic, savory backbone.
- Butter: Enriches the sauce and helps create that silky texture.
- Flour: For thickening the sauce just right.
- Parmesan Cheese: Freshly grated for the best melt and that nutty, salty hit.
- Lemon Juice: Brightens the entire dish and keeps it from feeling too heavy.
- Pappardelle Pasta: Wide ribbons hold the sauce gorgeously, making every bite luscious.
Make It Your Way
One of the things I love about this Truffle Mushroom Pasta Recipe is how flexible it is. You can keep the core flavors and still make adjustments to fit your taste or pantry.
- Vegetarian Variation: Skip the pancetta and use vegetable broth for a fully vegetarian version; add toasted walnuts for crunch.
- Mushroom Mix-Up: I sometimes blend creminis with shiitakes or chanterelles when they’re in season for even more depth.
- Spice It Up: If you like heat, a pinch of red pepper flakes works wonders without overpowering the truffle flavor.
- Gluten-Free Twist: Swap pappardelle for gluten-free pasta, and use a gluten-free flour blend for thickening the sauce.
Step-by-Step: How I Make Truffle Mushroom Pasta Recipe
Step 1: Prep Your Sauce Combo and Ingredients
First things first, mix all the sauce ingredients into a large measuring cup with a spout. Having it ready to pour lets you move fast during cooking — this recipe doesn’t wait for slowpokes. Get all other ingredients measured and within reach before heating anything up. This little bit of prep always saves me from scrambling.
Step 2: Sauté Mushrooms in Truffle Oil
Heat 1 teaspoon of black truffle oil and 1 teaspoon olive oil in a skillet over medium heat. Add the mushrooms and cook for 3-4 minutes, stirring occasionally. Don’t forget to sprinkle a pinch of salt here—it makes the mushrooms pop. When they start releasing their liquid, crank the heat to medium-high for another 3 minutes to get a nice golden edge. Then, set them aside while you take care of pancetta.
Step 3: Crisp Up Pancetta and Build Sauce Base
Add the remaining olive oil to the skillet and cook the pancetta over medium heat until it starts crisping, about 3 minutes. Toss in butter and minced garlic, cooking another 2 minutes to build that buttery, garlicky goodness. Pour in the white wine and let it gently bubble until reduced by half — this brings an amazing depth and brightness.
Step 4: Make it Creamy and Flavorful
Stir in the flour and cook two minutes while stirring constantly, turning the mixture into a smooth roux. Slowly add the pre-mixed sauce in small splashes, stirring continuously to prevent lumps. Return mushrooms to the pan. Bring the sauce to a boil, then lower to a gentle simmer, cover partially, and keep stirring occasionally as you cook your pasta.
Step 5: Cook Pasta and Finish the Dish
Boil salted water in a big pot and cook your pappardelle until al dente (follow package instructions, about 7-10 minutes). Drain well and return pasta to the pot or toss in the skillet with the sauce. Reduce heat to low before stirring in fresh Parmesan and lemon juice — this prevents graininess and adds that bright finishing touch. Toss everything well and serve immediately.
Top Tip
After making this recipe multiple times, I’ve learned a few little things that make a big difference — and I want you to nail this the first time, too!
- Use Fresh Parmesan: I can't stress this enough — freshly grated parmesan melts beautifully and offers a richer flavor than pre-grated packets.
- Don’t Skip the Lemon Juice: That splash brightens the dish and balances richness, even if it’s subtle.
- Use Truffle Oil Sparingly: It’s potent! A teaspoon gives you the aroma you want without overpowering the mushrooms.
- Keep the Heat Low Adding Cheese: Adding cheese on low heat keeps the sauce silky and prevents it from splitting.
How to Serve Truffle Mushroom Pasta Recipe
Garnishes
I like to keep garnishes simple: a final sprinkle of freshly cracked black pepper and an extra dusting of Parmesan. Sometimes, I’ll add fresh chopped parsley for color and a few drops of truffle oil if I’m feeling fancy. These add subtle layers, not overpowering the dish.
Side Dishes
This pasta pairs beautifully with a crisp, simple salad like arugula tossed in lemon vinaigrette or a plate of roasted asparagus. I also recommend serving it with crusty olive oil bread—it’s perfect for soaking up every last bit of that luscious sauce.
Creative Ways to Present
For special dinners, I sometimes plate this pasta in shallow bowls with a sprig of fresh thyme or a few shaved mushrooms on top. A drizzle of truffle oil finished at the table makes the dish feel extra luxe. It’s a real crowd-pleaser and looks like you spent hours in the kitchen (but we both know that’s not the case!).
Make Ahead and Storage
Storing Leftovers
I store leftover Truffle Mushroom Pasta in an airtight container in the fridge. It stays good for up to 3 days. When I reheat, I add a splash of broth or milk to loosen up the sauce, since it tends to thicken and clump when cold.
Freezing
Freezing works if you want to prep ahead, though the texture changes slightly upon thawing. I freeze it in portions, then thaw overnight in the fridge. It’s best for keeping flavor rather than perfect texture.
Reheating
Reheat gently on the stove with a double boiler method or low heat, stirring often. Adding a bit of liquid helps keep the sauce creamy and prevents the cheese from getting grainy. Microwave reheating tends to dry it out, so I avoid it if possible.
Frequently Asked Questions:
Absolutely! While cremini mushrooms provide the best flavor and texture, you can swap in white button mushrooms or a mix of wild mushrooms for more complexity. Just adjust cooking time to make sure they brown nicely.
Truffle oil is the hallmark of this dish’s signature aroma and flavor, but if you don’t have it, you can leave it out or replace it with a bit more olive oil. The pasta will still be delicious, just with a milder mushroom flavor.
I prefer pappardelle because the wide ribbons hold onto the sauce beautifully, but fettuccine, linguine, or even rigatoni would also work well. Pick what you enjoy or have on hand — the sauce is the star here!
Yes! Simply skip the pancetta and swap the chicken broth and bouillon for vegetable-based versions. Adding a handful of toasted nuts like walnuts can give extra texture and flavor in place of the pancetta.
Final Thoughts
Honestly, this Truffle Mushroom Pasta Recipe has become one of my favorite easy indulgences. When I’m craving something rich but don’t want to fuss too much in the kitchen, this is my go-to. It’s elegant enough to serve to friends but comforting enough for a quiet night in. I can’t wait for you to try it and discover your own little kitchen magic with it!
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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 Truffle Pasta recipe combines rich flavors of truffle oil, pancetta, cremini mushrooms, and a creamy sauce made with half and half, chicken broth, and Parmesan cheese. Finished with lemon juice and served over pappardelle pasta, this elegant dish is perfect for a special dinner. The sauce is enhanced with subtle notes of Dijon mustard, Worcestershire sauce, and hot sauce, making it a complex and savory main course.
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, and 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 Mixture: Combine the half and half, chicken broth, crumbled beef bouillon cube, hot sauce, Dijon mustard, Worcestershire sauce, parsley, onion powder, dried thyme, and dried oregano in a large measuring cup with a spout and set aside. Have all other ingredients measured and ready before cooking.
- Cook Mushrooms: Heat the truffle oil and 1 teaspoon of olive oil in a skillet over medium heat. Add the cremini mushrooms and sautée for 3 to 4 minutes, stirring occasionally. Sprinkle with a little salt to enhance flavor. When liquid starts releasing, increase heat to medium-high and cook for an additional 3 minutes while stirring frequently. Remove mushrooms from skillet and set aside.
- Boil Pasta Water: Begin boiling a large pot of salted water to cook the pappardelle pasta later.
- Cook Pancetta: Add remaining 1 teaspoon olive oil to the skillet over medium heat. Add diced pancetta and cook for approximately 3 minutes, stirring occasionally until slightly crisp.
- Sauté Garlic and Deglaze: Stir in butter and minced garlic; cook for 2 minutes while stirring constantly. Pour in the white wine and bring to a gentle boil. Reduce heat and simmer until the wine reduces by half, about 5 minutes.
- Add Flour and Cook: Sprinkle the flour into the skillet and cook for 2 minutes, stirring continuously to form a roux.
- Add Sauce and Mushrooms: Gradually add the prepared sauce mixture in small splashes while stirring constantly to prevent lumps. Return the cooked mushrooms to the skillet and bring the sauce to a boil. Then reduce to a gentle simmer, cover partially, and stir occasionally.
- Cook Pasta: Meanwhile, cook the pappardelle pasta in the boiling salted water until al dente, about 10 minutes, then drain thoroughly.
- Finish Sauce: Reduce heat to low and stir the grated Parmesan cheese into the sauce until melted and smooth, then add fresh lemon juice and mix well.
- Combine Pasta and Sauce: Toss the cooked pasta in the sauce until fully coated. Serve immediately with freshly cracked black pepper and optionally with olive oil and bread for dipping.
Notes
- Truffle Oil: Use a high-quality black truffle oil like TRUFF, and only 1 teaspoon is needed due to its potency. Omit or substitute with an extra teaspoon of olive oil if unavailable.
- Pancetta: Diced pancetta works best; alternatively use prosciutto or finely diced ham.
- Mushrooms: Cremini or baby bella mushrooms provide the best flavor and texture, but white button mushrooms can be used.
- Wine: Chardonnay, Pinot Grigio, or Sauvignon Blanc are ideal; if you prefer no alcohol, substitute with broth.
- Parmesan Cheese: Freshly grated Parmesan melts better and tastes superior compared to pre-grated options.
- Cheese Addition: Add cheese over low heat to avoid the sauce becoming grainy.
- Pasta: Pappardelle is ideal but alternatives like fettuccine, penne, linguine, rigatoni, cavatappi, or farfalle work well.
- Garlic: Fresh minced garlic is key for flavor; avoid jarred garlic.
- Flavor Enhancers: Hot sauce, Worcestershire, Dijon mustard, and lemon juice brighten and deepen flavors without overpowering.
- Pasta Water: Reserve some pasta water to thin the sauce if it becomes too thick or clumpy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on stovetop in a double boiler style for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg
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