Creamy Mushroom and Truffle Pappardelle

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This was one of the first recipes I made when I first started experimenting with making fresh pasta and it was so good. Every time we had people over a two month period we made this recipe and somehow we still haven't gotten sick of it. Our guests always think that we spent so much time and effort but it's actually SO EASY to make. Making fresh pasta was something I decided to do after moving to NYC. We're spoiled with some of the greatest Italian restaurants who make fresh pasta in house daily, so none of my recipes using dried pastas lived up to what we could get by just walking a few blocks. So, I decided to give it a try at home and bought the kitchen aid attachments. You can find my fresh pasta recipe here.

Using fresh pasta is a great step further if you are wanting to take your culinary skills to the next level but it is certainly not required. You can make this recipe with box pasta and if you cant find pappardelle, pastas like linguine and farfalle also work well.

My husband and I are very obsessed with truffle. I think our first experience with truffle was with some friends of ours who took us to a comedy club in the city. We already had dinner but Dayne's friend Peter insisted that we try the truffle mac and cheese. It was so good we ordered another round. This inspired me to bring truffle into my own recipes at home. One of the things that I find really satisfying is making fine restaurant quality meals in my own kitchen for less than half the price I'd pay at a restaurant. Menu items with truffle tend to be pricier and once I bought truffle oil I realized how little of it you need to transform an entire meal. Anyway, keep in mind that truffles are very potent so just a tiny amount goes a long way. Comment below if you try this recipe and want to share your experience. Enjoy!

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Ingredients

• 2 tbs olive oil

• 1 shallot minced

• 2 cloves garlic minced

• 1/2 cup Brandy or dry white wine

• 12 Cremini mushrooms sliced

• 1 tsp thyme chopped

• 1 cup heavy cream

• 1 cup parmesan

• 1 tsp truffle oil

• Salt and pepper to taste

• 1 lb fresh pappardelle

Directions

1. Heat olive oil in a pan

2. Add shallot and cook on medium heat until translucent (about 4 min)

3. Add garlic and cook until fragrant (about 1 min)

4. Deglaze pan with brandy or white wine and cook for about 2-3 min until the alcohol evaporates

5. Add mushrooms and thyme and cook until mushrooms are soft and release their juices

6. Add heavy cream and bring to simmer

7. Add parmesan and whisk until melted and incorporated into sauce

8. Stir in truffle oil then add in pappardelle

9. Sprinkle with parmesan and parsley and serve

serves 4