Creamy Truffle Pasta Dish (Print-Friendly Version)

A creamy pasta blend featuring truffle oil, pancetta, mushrooms, and Parmesan for rich, comforting flavors.

# Ingredients Required:

→ Sauce Components

01 - 240 ml half and half
02 - 240 ml chicken broth
03 - ½ beef bouillon cube
04 - 5 ml hot sauce
05 - 5 ml Dijon mustard
06 - 5 ml Worcestershire sauce
07 - 0.5 tsp dried parsley
08 - 0.5 tsp onion powder
09 - 0.25 tsp dried thyme
10 - 0.25 tsp dried oregano
11 - 5 ml black truffle oil
12 - 5 ml olive oil
13 - 240 ml dry white wine
14 - 5 ml fresh lemon juice
15 - 45 g all-purpose flour
16 - 28 g Parmesan cheese, grated
17 - 28 g butter

→ Main Ingredients

18 - 115 g diced pancetta
19 - 225 g cremini mushrooms
20 - 3 cloves garlic, minced
21 - 5 ml olive oil
22 - 225 g Pappardelle pasta

# Detailed Directions:

01 - Combine half and half, chicken broth, beef bouillon cube, hot sauce, Dijon mustard, Worcestershire sauce, parsley, onion powder, thyme, and oregano in a large measuring cup and set aside. Measure all ingredients before cooking.
02 - Heat black truffle oil and 5 ml olive oil in a skillet over medium heat. Add mushrooms and cook for 3–4 minutes, stirring occasionally and seasoning lightly with salt. Increase heat to medium-high as liquid emerges and cook for an additional 3 minutes, stirring frequently. Remove mushrooms and set aside.
03 - Bring a large pot of salted water to a boil to prepare for cooking the pasta.
04 - Add remaining 5 ml olive oil to the skillet over medium heat. Cook diced pancetta for approximately 3 minutes, stirring occasionally.
05 - Add butter and minced garlic to the pancetta. Cook for 2 minutes, stirring often. Pour in white wine and bring to a gentle simmer. Reduce liquid by half, about 5 minutes.
06 - Stir in flour and cook continuously for 2 minutes to form a roux.
07 - Gradually add reserved sauce mixture in small increments while stirring continuously. Return mushrooms to the skillet and bring to a boil, then reduce to a gentle simmer. Cover partially and stir occasionally.
08 - While sauce simmers, cook pasta in boiling water until al dente, approximately 7–10 minutes. Drain thoroughly.
09 - With heat reduced to low, stir grated Parmesan cheese and fresh lemon juice into the sauce until fully incorporated.
10 - Toss cooked pasta gently in the sauce to combine evenly. Serve immediately with freshly cracked pepper and optional olive oil bread dip.

# Helpful Advice:

01 - Truffle oil may be substituted with truffle salt. Use a high-quality dry white wine for optimal flavor. Alternative mushrooms such as shiitake or oyster may be used.

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