Can I make this Truffle Mushroom Pasta Recipe vegan?

Yes! To make it vegan, substitute the half and half with a plant-based milk like oat or cashew cream, use vegetable broth, skip the pancetta, and replace butter with vegan margarine or olive oil. Nutritional yeast can give you a cheesy flavor instead of Parmesan.

What type of truffle oil should I use?

I recommend using high-quality black truffle oil, like the brand TRUFF, which has a potent aroma and flavor. Use only about one teaspoon in the recipe because it's very strong — too much can make the dish taste artificial or overpowering.

Can I substitute the pancetta with bacon or ham?

Absolutely! Pancetta adds a nice salty richness, but skinny-cut bacon or finely diced ham can be used as alternatives based on what you have. Keep an eye on the saltiness when substituting since bacon is often smoked and saltier.

What wine is best for cooking this pasta?

Dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc work beautifully to deglaze the pan and add brightness. If you don’t want to use wine, chicken or beef broth are great non-alcoholic substitutes.

Truffle Mushroom Pasta: Elegant & Easy Homemade Dish

Description

This indulgent Truffle Pasta features a rich, creamy sauce infused with black truffle oil, pancetta, cremini mushrooms, and Parmesan cheese, tossed with tender pappardelle pasta for a luxurious and flavorful meal that's perfect for special occasions or an elevated weeknight 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, Pasta & Others

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 all the sauce ingredients—including 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 with a spout and set aside. Measure out all remaining ingredients before starting as this recipe moves quickly.
Cook Mushrooms: Heat the black truffle oil and 1 teaspoon of olive oil over medium heat in a skillet. Add mushrooms and cook for 3-4 minutes, stirring occasionally. When mushrooms release liquid, increase heat to medium-high and cook another 3 minutes, stirring frequently. Remove mushrooms from skillet and set aside.
Boil Pasta Water: Bring a large pot of salted water to a boil to cook the pasta later.
Cook Pancetta: Add the remaining 1 teaspoon of 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; cook for 2 minutes while stirring often. Pour in white wine and bring to a gentle bubble; reduce liquid by half over about 5 minutes.
Add Flour: Stir in flour and cook continuously for 2 minutes to create a roux.
Add Sauce Mixture and Mushrooms: Gradually add the prepared sauce mixture in small splashes while stirring continuously. Return the cooked mushrooms to the skillet. Bring to a boil, then lower to a gentle simmer. Cover partially and stir occasionally.
Cook Pasta: Cook the pappardelle pasta in the boiling salted water until al dente, about 10 minutes. Drain well.
Finish Sauce: Reduce heat to low in the skillet. Stir in the grated Parmesan cheese followed by fresh lemon juice. Mix well until the cheese melts smoothly.
Toss Pasta in Sauce and Serve: Add the drained pasta to the sauce and toss to combine evenly. Serve immediately with freshly cracked black pepper and olive oil bread for dipping if desired.

Notes

Truffle Oil: Use 1 teaspoon of high-quality black truffle oil like TRUFF; if unavailable, substitute with an extra teaspoon of olive oil.
Pancetta: Diced pancetta adds a rich, salty flavor; prosciutto or finely diced ham can be substituted.
Mushrooms: Cremini or baby bella mushrooms offer better flavor and texture, but white button mushrooms work as well.
Wine: Dry white wines such as Chardonnay, Pinot Grigio, or Sauvignon Blanc are best; chicken or beef broth can be used instead if you avoid alcohol.
Parmesan Cheese: Freshly grated Parmesan from a wedge melts better and tastes superior to pre-grated cheeses.
Heat control when adding cheese is crucial to avoid graininess from dairy separation; keep sauce on low heat.
Pasta Options: Pappardelle is recommended, but fettuccine, penne, linguine, rigatoni, cavatappi, or farfalle also work well.
Garlic: Fresh garlic cloves are preferred for best flavor over jarred minced garlic.
Flavor Enhancers: Hot sauce, Worcestershire, Dijon mustard, and lemon juice brighten flavors but don’t overpower.
Reserve some pasta water to adjust sauce consistency if it thickens or clumps.
Storage: Keep leftovers refrigerated up to 3 days or freeze for up to 3 months. Reheat gently using a double boiler method on stovetop for best texture.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 17 g
Cholesterol: 55 mg