Pappardelle with Truffle and Mascarpone Cream

Pappardelle with truffle and mascarpone cream is a rich and tasty dish, a true delight for lovers of intense and refined flavors of mushrooms and truffle. Here’s how to prepare them.

Ingredients

• 250 g egg pappardelle
• 200 g mascarpone cream
• 30 g fresh black truffle
• 30 ml extra virgin olive oil
• 1 garlic clove
• Salt and pepper to taste
• Grated Parmesan to taste
• Chopped parsley (optional)

Preparation

1. Bring a pot of salted water to a boil.
2. Meanwhile, in a large skillet, heat the extra virgin olive oil over medium heat and lightly sauté the whole garlic clove, being careful not to burn it.
3. Add the mascarpone cream to the skillet, stir well and let it warm over low heat; if necessary, add a pinch of salt and black pepper to season.
4. Grate half of the black truffle directly into the mascarpone cream, stirring gently to melt and blend well with the cream.
5. Cook the pappardelle in the boiling water for the time indicated on the package or until al dente.
6. Drain the pasta and transfer it directly to the skillet with the mascarpone cream. Toss over low heat for one minute to allow the pasta to absorb the flavors of the sauce.
7. Plate the pappardelle and finish with shavings of fresh black truffle grated at the moment over each plate.
8. Add a sprinkle of grated Parmesan and, if desired, some chopped parsley for a touch of color and freshness.

Serve immediately and enjoy this delicious dish.

Trivia

The truffle is a fungus that grows underground and is known for its intense and distinctive aroma. In Italy, the black truffles from Norcia and the white ones from Alba are highly appreciated. Truffles are considered a delicacy and are used in cooking to flavor many dishes with their unique fragrance and taste.