This might be one of the creamiest and most comforting dishes you'll try: my Creamy Truffle Mushroom Pasta Recipe. Easy to make yet so full of rich, earthy flavors – it feels like a special occasion in every bite!
Jump to:
Why You'll Love This Recipe
I remember the first time I tried making this Creamy Truffle Mushroom Pasta Recipe — it felt luxurious but surprisingly simple. The truffle oil adds just the right amount of fancy, while the creamy sauce is pure comfort. It’s become one of those dishes I make whenever I want to impress but keep it easy.
- Rich and Earthy Flavor: The blend of truffle oil, mushrooms, and pancetta layers deep savory notes you can really savor.
- Quick Yet Impressive: You’ll put this together in under an hour — perfect for both weeknights and dinner guests.
- Versatile Pasta Options: You’re never locked in—pappardelle is my go-to, but you can swap in whatever pasta you have on hand.
- Creamy Without Fuss: This recipe uses simple pantry staples for a sauce that’s silky, cheesy, and perfectly balanced.
Ingredients & Why They Work
The magic in this Creamy Truffle Mushroom Pasta Recipe is really in the harmony of its ingredients. Each one does a little job: the truffle oil brings earthiness, the pancetta offers smoky saltiness, and the Parmesan melts into a creamy, cheesy dream. Keep these tips in mind when you shop!
- Half and Half: Perfect for rich creaminess without heaviness; it blends seamlessly with the broth and cheese.
- Chicken Broth & Beef Bouillon Cube: Adds savory depth—don’t skip this umami base!
- Hot Sauce: Just a dash to wake up and balance flavors—no heat overload here.
- Dijon Mustard & Worcestershire Sauce: Flavor boosters that enhance richness without popping out.
- Parsley, Onion Powder, Thyme & Oregano: Aromatics that add subtle background complexity.
- Black Truffle Oil: Use sparingly; it’s the star that lifts this pasta to another level.
- Olive Oil: For sautéing and flavor; extra virgin is my favorite for bright notes.
- Pancetta: Crispy, salty, and indulgent—a great alternative to bacon or ham.
- Dry White Wine: Adds brightness and helps deglaze the pan for a rich sauce base.
- Cremini Mushrooms: Their firm texture and deeper flavor stay intact through cooking.
- Garlic: Fresh cloves work wonders — skip jarred minced garlic for the best aroma.
- Butter & Flour: Classic roux combo creates a smooth, thick sauce.
- Parmesan Cheese: Freshly grated is non-negotiable for that authentic melty taste.
- Lemon Juice: Brightens the whole dish subtly—don’t skip if you love balanced flavors.
- Pappardelle Pasta: Wide noodles that catch every bit of sauce spectacularly.
Make It Your Way
I love how flexible this Creamy Truffle Mushroom Pasta Recipe is. I usually stick to the classic, but you can definitely make this your own. Add a little heat, switch up the mushrooms, or even go vegetarian—don’t be shy about experimenting!
- Variation: Once, I swapped pancetta for diced seared tofu to make it vegetarian-friendly—still delicious, just a different savory vibe.
- Mushroom Mix-Up: Mixing shiitakes with cremini mushrooms adds a deeper, woodier flavor that’s amazing when you want a bolder dish.
- Spice It Up: Adding a pinch of red pepper flakes during the butter and garlic step gives it a gentle spicy kick I sometimes crave.
- Gluten-Free Option: Use your favorite gluten-free pasta and a gluten-free flour blend if you need to keep this accessible.
Step-by-Step: How I Make Creamy Truffle Mushroom Pasta Recipe
Step 1: Prep Your Sauce Base
Combine half and half, chicken broth, half a beef bouillon cube, hot sauce, Dijon mustard, Worcestershire sauce, parsley, onion powder, thyme, and oregano in a large measuring cup with a spout. Set aside. Getting this ready before you cook makes everything flow smoother—trust me!
Step 2: Sauté Those Mushrooms Just Right
Heat 1 teaspoon truffle oil and 1 teaspoon olive oil over medium heat. Toss in your diced cremini mushrooms, sprinkle a little salt, and cook for about 3-4 minutes, stirring occasionally. When you see those juicy little droplets form, crank the heat to medium-high and cook for 3 more minutes until golden and flavorful. This step builds the earthy mushroom foundation you’ll love.
Step 3: Pancetta & Garlic Magic
Remove mushrooms and set aside. In the same skillet, add the remaining 1 teaspoon olive oil and pancetta. Cook for about 3 minutes until crispy but not burnt. Add butter, then minced garlic, cooking for 2 minutes until fragrant. This combo makes the sauce rich and aromatic—the heart of the dish.
Step 4: Deglaze and Thicken
Pour in dry white wine and bring it to a gentle bubble. Let it reduce by half over about 5 minutes. Next, whisk in flour and cook for 2 minutes, stirring constantly. This helps thicken the sauce without lumps and creates that velvety texture you'll notice when you dig in.
Step 5: Bring the Sauce Together
Add your sauce mixture little by little, stirring continuously to avoid clumps. Bring to a boil, then turn heat to low and partially cover the skillet. Stir occasionally while you cook your pasta (about 7-10 minutes for al dente). This simmering step lets all flavors meld beautifully.
Step 6: Finish With Cheese, Lemon & Pasta
Lower the heat and stir in freshly grated Parmesan cheese, followed by a splash of fresh lemon juice to brighten things up. Add your drained pasta back into the skillet and toss everything gently to coat each noodle in that luscious sauce. Serve immediately, ideally with some crusty bread for dipping!
Top Tip
From my kitchen to yours: I’ve learned that the timing in this Creamy Truffle Mushroom Pasta Recipe is everything. Having all ingredients prepped and measured before starting keeps the pan moving and prevents any sauce hiccups or burnt bits.
- Mushroom Salting: Salt your mushrooms early when sautéing. This draws out moisture and intensifies their flavor while helping them brown nicely.
- Simmer Gently: Keep the heat low when adding cheese to avoid grainy sauce. I always add it off high heat for silky smoothness.
- Use Pasta Water: If your sauce thickens too much, a splash of reserved pasta water will loosen it right up without watering down flavor.
- Truffle Oil Caution: Use just 1 teaspoon—truffle oil is potent, and too much can overpower the balance of the dish.
How to Serve Creamy Truffle Mushroom Pasta Recipe
Garnishes
I usually finish with cracked black pepper and sometimes a tiny sprinkle of fresh parsley just for a pop of color. Fresh lemon zest can be a surprising lift, too. A drizzle of extra olive oil or a bit more Parm on top never hurts!
Side Dishes
Crusty olive oil bread is my go-to side—perfect for sopping up every last bit of sauce. A light green salad with lemon vinaigrette balances the richness nicely. Roasted asparagus or green beans make elegant, fresh accompaniments.
Creative Ways to Present
For special occasions, I like to serve this in shallow bowls and top with a few whole sautéed mushrooms and freshly shaved Parmesan curls. Adding a small sprig of thyme or rosemary gives it a classy touch that guests always appreciate.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and enjoy them within 3 days. The sauce thickens a bit overnight, so stirring in a splash of warm broth or water before reheating helps restore that creamy texture.
Freezing
Freezing works fine if you want to prep ahead, but the texture changes slightly once thawed—the flavor holds up beautifully, though. I recommend freezing the sauce and pasta separately if possible.
Reheating
For reheating, I prefer warming the pasta gently on the stovetop in a double boiler or a skillet over low heat, adding a splash of cream or broth to keep it silky. Microwaving works in a pinch, but stirring frequently is key to avoid drying out.
Frequently Asked Questions:
Absolutely! While I love pappardelle for its wide ribbons that hold the sauce beautifully, you can use fettuccine, penne, linguine, rigatoni, or even farfalle depending on your preference or what you have on hand. Just cook until al dente and toss well with the sauce.
Yes, you can omit the truffle oil if you don’t have it. I usually substitute an extra teaspoon of olive oil in its place. While you’ll miss that signature truffle aroma, the dish will still be rich and flavorful thanks to the mushrooms, pancetta, and Parmesan.
The trick is to reduce heat to very low before stirring in the Parmesan. High heat can cause the cheese to separate and create a grainy texture. Stir gently and make sure the sauce is just warm enough to melt the cheese gradually.
Definitely! Simply skip the pancetta and use vegetable broth instead of chicken broth. You might also want to add extra mushrooms or a handful of sautéed spinach for more texture and flavor. The sauce base still shines beautifully without the meat.
Final Thoughts
This Creamy Truffle Mushroom Pasta Recipe holds a special place in my kitchen repertoire. It’s that kind of meal that feels luxurious without being intimidating — perfect for when you want something comforting but still elegant. I hope you’ll give it a try and find it as satisfying and delicious as I do. Grab your favorite pasta, fire up the stove, and get ready for some seriously rich, cozy eating!
Print
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 combines rich flavors of cremini mushrooms, pancetta, and a creamy truffle-infused sauce finished with Parmesan and fresh lemon juice for a luxurious yet approachable dish perfect for a special dinner.
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, 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. Set aside. Measure out remaining ingredients before beginning as the recipe moves quickly.
- Cook Mushrooms: Heat the black truffle oil and 1 teaspoon olive oil over medium heat in a skillet. Add the mushrooms and cook for 3-4 minutes, stirring occasionally. Sprinkle a little salt to enhance flavor. When liquid appears, increase heat to medium-high and cook 3 more minutes, stirring often. Remove mushrooms and set aside.
- Boil Pasta Water: Start boiling a pot of salted water for cooking the pasta to al dente while proceeding with the next steps.
- Cook Pancetta: Add remaining 1 teaspoon olive oil to the same skillet 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 the pancetta, cooking for 2 minutes while stirring. Pour in the dry white wine and bring it to a gentle bubble, allowing it to reduce by half, approximately 5 minutes.
- Make Roux: Stir in the flour and cook continuously for 2 minutes to form a roux, which will thicken the sauce.
- Add Sauce and Mushrooms: Gradually add the combined sauce mixture in small splashes while stirring continuously to prevent lumps. Return the cooked mushrooms to the skillet and stir well.
- Simmer Sauce and Cook Pasta: Bring the sauce to a boil then reduce to a very gentle simmer. Partially cover and stir occasionally while cooking the pasta in the boiling water according to package instructions (about 7-10 minutes). Drain pasta once cooked al dente.
- Finish Sauce: Reduce heat to low and stir in the grated Parmesan cheese followed by the fresh lemon juice. Stir gently to combine, ensuring the sauce remains smooth and creamy.
- Toss Pasta and Serve: Add the cooked pasta to the sauce and toss until evenly coated. Serve immediately with freshly cracked black pepper and olive oil bread dip on the side, if desired.
Notes
- Use TRUFF black truffle oil for authentic flavor; if unavailable, substitute with an extra teaspoon of olive oil.
- Pancetta can be replaced with prosciutto or finely diced ham based on preference.
- Cremini mushrooms provide the best texture and color, but white button mushrooms can also be used.
- Substitute dry white wine with chicken or beef broth if avoiding alcohol.
- Grate Parmesan cheese fresh from a wedge for optimal flavor and meltability, avoiding pre-grated varieties.
- Add cheese over low heat to prevent the sauce from separating and becoming grainy.
- Various pasta shapes like Fettuccine, Penne, Linguine, Rigatoni, Cavatappi, or Farfalle can be used instead of Pappardelle.
- Always use fresh garlic cloves rather than jarred minced garlic for superior taste.
- The hot sauce, Worcestershire sauce, and Dijon mustard subtly enhance flavors without being overpowering.
- Lemon juice brightens the sauce and can be omitted if unavailable; fresh lemon juice is preferred.
- Reserve pasta water to adjust sauce consistency if it becomes too thick or clumpy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently using a stovetop double boiler setup to restore sauce creaminess and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg

Leave a Reply