Can I make this recipe vegan?

You can absolutely make a vegan version by swapping out the pancetta for smoked tofu or tempeh, replacing half and half with coconut cream or a creamy plant milk like cashew milk, and using nutritional yeast instead of Parmesan. Just make sure to adjust the sauce thickness since plant-based milks vary in consistency.

What’s the best pasta to use for this dish?

I love using wide ribbon pastas like pappardelle or fettuccine because they hold the creamy sauce really well. But you can also use rigatoni, linguine, or even penne — each will bring a slightly different texture and experience. Just cook it al dente for the best results.

Can I substitute the truffle oil?

Truffle oil is pretty distinctive, so while you can omit it and replace with a bit more olive oil, you’ll miss out on some of the signature earthy aroma. If truffle oil isn’t available, a small pinch of truffle salt added at the end can help mimic that flavor.

How do I avoid a grainy sauce?

A grainy sauce usually happens when the cheese is added over high heat or added too quickly. To avoid this, reduce the sauce heat to low before stirring in the Parmesan gradually, allowing it to melt slowly and smoothly. Also, stirring continuously helps maintain a creamy texture.

Truffle Pasta with Mushrooms & Pancetta – Gourmet Weeknight Dinner

Description

This Truffle Pasta recipe combines the rich flavors of black truffle oil, earthy cremini mushrooms, and savory pancetta in a creamy Parmesan sauce. Perfect for a decadent dinner, it features pappardelle pasta coated in a luxurious, flavorful sauce enhanced by delicate hints of herbs, garlic, and a splash of white wine. Cooked on the stovetop, this dish comes together quickly with pantry-friendly ingredients for an impressive and indulgent meal.

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, Pasta and Others

1 teaspoon black truffle oil
2 teaspoons olive oil, divided
4 ounces diced pancetta
0.75 cup dry white wine
8 ounces cremini mushrooms
3 cloves garlic, minced
2 tablespoons butter
3 tablespoons flour
0.67 cup Parmesan cheese, grated
1 teaspoon fresh lemon juice
8 ounces pappardelle pasta

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Instructions

Prepare Sauce Ingredients. Combine half and half, chicken broth, crushed beef bouillon cube, hot sauce, Dijon mustard, Worcestershire sauce, parsley, onion powder, dried thyme, and oregano in a large measuring cup with a spout and set aside. Measure out all other ingredients before starting as the cooking progresses quickly.
Cook Mushrooms. Heat truffle oil and 1 teaspoon olive oil in a skillet over medium heat. Add mushrooms and sprinkle lightly with salt. Cook for 3-4 minutes, stirring occasionally. Increase heat to medium-high when liquid appears and cook 3 more minutes, stirring often. Remove mushrooms and set aside.
Boil Pasta Water. Begin boiling a large pot of salted water for the pasta.
Cook Pancetta. Add remaining 1 teaspoon olive oil to the skillet over medium heat. Add diced pancetta and cook, stirring occasionally, for about 3 minutes until crisp.
Sauté Garlic and Add Wine. Add butter and minced garlic to the pancetta, cooking and stirring for 2 minutes until fragrant. Pour in white wine and gently bubble until reduced by half, about 5 minutes.
Make Roux. Stir in flour continuously and cook for 2 minutes to form a roux, which will thicken the sauce.
Add Sauce Base and Mushrooms. Slowly add the prepared sauce mixture in small splashes while stirring continuously to avoid lumps. Add the cooked mushrooms back into the skillet.
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 pasta until al dente, about 10 minutes. Drain pasta.
Finish Sauce. Reduce heat to low and stir in grated Parmesan cheese until melted and incorporated. Add fresh lemon juice and mix well.
Toss Pasta and Serve. Add cooked pasta to the sauce and toss to evenly coat. Serve hot with freshly cracked black pepper and optional olive oil bread dip.

Notes

Use high quality truffle oil sparingly as it is very potent. If unavailable, substitute with an extra teaspoon of olive oil.
Pancetta can be substituted with prosciutto or finely diced ham if preferred.
Cremini mushrooms are ideal for their firmer texture and richer flavor, but white button mushrooms can be used as a substitute.
Good white wine options include Chardonnay, Pinot Grigio, or Sauvignon Blanc. You can replace the wine with an equal amount of chicken or beef broth if avoiding alcohol.
Freshly grate Parmesan cheese for best melting and flavor; pre-grated cheese may affect sauce texture.
Add Parmesan cheese over low heat to avoid sauce separating and becoming grainy.
Various pasta types such as Fettuccine, Penne, Linguine, Rigatoni, Cavatappi, or Farfalle can be used in place of pappardelle.
Use fresh garlic cloves rather than pre-minced jarred garlic for a more vibrant flavor.
The hot sauce, Worcestershire sauce, and Dijon mustard subtly enhance the overall flavor without being overtly spicy or tangy.
Fresh lemon juice brightens the flavors but can be omitted if desired.
Reserve a small amount of pasta water to loosen sauce 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 in a double boiler style setup on the stovetop to restore creaminess.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 2 g
Sodium: 500 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 60 mg