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 it.

Ingredients

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

Preparation

1. Bring a pot of plentiful salted water to a boil.
2. Meanwhile, in a large pan, heat the extra virgin olive oil over medium heat and lightly fry the whole garlic clove, being careful not to burn it.
3. Add the mascarpone cream to the pan, mix well and let it warm over low heat; if necessary, add a pinch of salt and black pepper to taste.
4. Grate half of the black truffle directly into the mascarpone cream, gently stirring to melt and blend it well with the cream.
5. Boil the pappardelle in the boiling water for the time indicated on the package or until they are al dente.
6. Drain the pasta and transfer it directly into the pan with the mascarpone cream. Stir over low heat for a minute to allow the pasta to absorb the flavor of the sauce well.
7. Plate the pappardelle and finish with fresh black truffle flakes grated at the moment over each dish.
8. Add a sprinkling of grated Parmesan and, if you like, some chopped parsley for a touch of color and freshness.

Serve immediately and enjoy this delicious dish.

Curiosity

The truffle is a fungus that grows underground and is known for its intense and characteristic aroma. Black truffles from Norcia and white truffles from Alba are highly appreciated in Italy. Truffles are considered a delicacy and are used in the kitchen to flavor many dishes with their unique scent and taste.