Truffle Pasta (Printable Version)
A creamy pasta mix with truffle oil, mushrooms, pancetta, and Parmesan for a tasty, comforting bite.
# Ingredients You'll Need:
→ Sauce Mix
01 -
240 ml chicken broth
02 -
5 ml olive oil
03 -
28 g butter
04 -
0.5 tsp dried parsley
05 -
240 ml dry white wine
06 -
5 ml Worcestershire sauce
07 -
28 g grated Parmesan cheese
08 -
0.25 tsp dried oregano
09 -
5 ml fresh lemon juice
10 -
5 ml hot sauce
11 -
0.25 tsp dried thyme
12 -
240 ml half and half
13 -
0.5 tsp onion powder
14 -
45 g all-purpose flour
15 -
5 ml Dijon mustard
16 -
½ beef bouillon cube
17 -
5 ml black truffle oil
→ Main Items
18 -
225 g Pappardelle pasta
19 -
115 g pancetta, diced
20 -
5 ml olive oil
21 -
225 g cremini mushrooms
22 -
3 cloves garlic, chopped
# Detailed Preparation Steps:
01 -
Before you start cooking, put half and half, chicken broth, the beef bouillon cube, Worcestershire sauce, Dijon mustard, hot sauce, parsley, onion powder, thyme, and oregano in a big measuring cup. Keep it close for later.
02 -
Heat brown truffle oil along with olive oil in a pan on medium. Toss in mushrooms and cook them for about 3 to 4 minutes, stirring and adding a pinch of salt. When the mushrooms release liquid, crank up heat to medium-high and cook 3 more minutes, stirring all the time. Take them out and keep them aside.
03 -
Fill a big pot with salted water and bring it to boil for the pasta.
04 -
Put olive oil in the pan on medium heat. Add diced pancetta and cook for around 3 minutes, stirring now and then.
05 -
Toss in butter and the minced garlic with pancetta. Stir for 2 minutes. Pour in the white wine and let it simmer. Let the liquid shrink by half, about 5 minutes.
06 -
Stir the flour into that mix and cook it for about 2 minutes without stopping.
07 -
Pour the sauce you set aside earlier into the pan slowly, stirring as you go. Put mushrooms back in. Boil everything then turn down to a low simmer. Cover most of the pan and stir occasionally.
08 -
While sauce is simmering, drop pasta into boiling water. Cook it till it’s just right, about 7 to 10 minutes. Drain well.
09 -
Turn the heat to low. Stir in grated Parmesan and lemon juice until they mix in nicely.
10 -
Gently toss pasta with sauce till everything’s coated. Serve right away with fresh cracked pepper and if you want, dip some bread in olive oil on the side.
# Helpful Tips:
01 -
You can swap truffle oil for truffle salt if you like. Make sure to pick a good dry white wine for the best taste. Other mushrooms like shiitake or oyster work fine too.