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

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, 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

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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