Pappardelle Recipe

Season and Brown

Preheat oven to 325°F (160°C). Pat the short ribs dry and season evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dust the ribs with 2 tbs flour, shaking off excess. Heat 2 tbs neutral oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the short ribs on all sides, 3–4 minutes per side, working in batches if necessary. Transfer browned ribs to a plate.

Sauté Mirepoix and Deglaze

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 2 tbs tomato paste; cook 1–2 minutes until fragrant and paste darkens. Pour in 1 cup dry red wine to deglaze, scraping up browned bits; simmer 3–4 minutes to reduce slightly.

Braise

Return short ribs to the pot. Add 3 cups beef stock, 3 thyme sprigs, and 1 bay leaf. Bring to a gentle simmer, then cover and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, 2.5–3 hours. Alternatively, simmer gently on the stovetop covered for the same time.

Shred and Reduce Sauce

Remove ribs from the braising liquid. Strain and reserve braising liquid. When cool enough to handle, shred meat into bite-sized pieces, discarding excess fat and bones. Skim fat from the reserved liquid and reduce it in a saucepan over medium-high heat until slightly thickened and concentrated, about 10–15 minutes. Taste and adjust seasoning with a pinch of salt and pepper. Keep warm.

Prepare Mushrooms

Wipe mushrooms clean and slice to roughly 1/4-inch thickness. Heat a large skillet over medium-high heat and add 2 tbs unsalted butter until melted and foaming.

Cook Mushrooms

Add the sliced shiitake and cremini in a single layer (work in batches if needed) and cook without moving for 2–3 minutes to develop color. Stir and continue cooking until mushrooms are nicely browned and any released liquid has evaporated, about 6–8 minutes total.

Build XO Flavor

Reduce heat to medium. Push mushrooms to the side and add minced garlic and 1 tbs minced shallot; cook 30–45 seconds until fragrant. Stir in 1 tbs light soy sauce, 1 tsp oyster sauce, 1/2 tsp fish sauce, 1 tsp Shaoxing wine, 1/2 tsp sugar, and 1/4 tsp chili flakes (if using). Toss to combine and cook 1–2 minutes so flavors meld. Stir in 2 tbsp sliced scallions and finish with 1/2 tsp toasted sesame oil. Taste and adjust seasoning.

Cook Pasta

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt. Cook 12 oz pappardelle according to package instructions until very al dente (slightly undercooked) — about 2 minutes less than package for dried, or follow fresh pasta timing. Reserve 1 cup of pasta cooking water, then drain pasta.

Make Cream Sauce

While pasta cooks, melt 2 tbs unsalted butter in a sauté pan over medium heat. Add 1 tbs minced shallot and 1 clove minced garlic; cook 1–2 minutes until softened but not browned. Pour in 1/4 cup dry white wine and simmer 1–2 minutes to reduce by half. Add 1 cup heavy cream and bring to a gentle simmer, stirring. Reduce heat to low and whisk in 1 1/2 cups grated fontina until melted and smooth. Stir in 1/2 cup grated Parmigiano-Reggiano. If the sauce seems too thick, loosen with reserved pasta water, 1–2 tbs at a time, until it coats the back of a spoon. Season with 1/2 tsp freshly ground black pepper. Remove from heat and stir in 1 tsp white truffle oil (start with less and adjust to taste).

Combine Pasta and Sauce

Add the drained pappardelle to the pan with the truffle fontina cream. Toss gently over low heat to coat, adding reserved pasta water as needed to achieve a silky consistency. Taste and adjust salt and pepper; remember the mushroom XO and short rib reduction will add savory saltiness.

Plate warmed pappardelle coated in truffle fontina cream in shallow bowls or on plates.

Nestle shredded short rib pieces atop each portion of pasta, then spoon a few tablespoons of the reduced braising sauce around and over the meat for richness.

Spoon the mushroom XO generously over the pasta and short rib, distributing mushrooms evenly.

Finish with a drizzle of 1 tsp extra-virgin olive oil per serving, a light dusting of freshly ground black pepper (about 1/8–1/4 tsp each), chopped parsley, and optional microgreens or baby arugula for brightness.

Serve immediately so the cream sauce remains silky. Offer additional Parmigiano-Reggiano and truffle oil on the side.