Can I use a different pasta than pappardelle for this recipe?

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.

What if I don’t have truffle oil? Can I still make this recipe?

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.

How do I prevent the sauce from becoming grainy when adding Parmesan cheese?

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.

Can I make this Creamy Truffle Mushroom Pasta Recipe vegetarian?

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.

Creamy Mushroom Pasta with Truffle Oil

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

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, 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