Mafaldine Pasta Fresh French Truffle Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add fresh mafaldine and cook until al dente — typically 2–4 minutes for fresh pasta. Reserve 240 ml (1 cup) of the pasta cooking water, then drain the pasta, leaving it slightly wet. Keep warm.

While pasta cooks, coarsely crush 1 tsp cracked black pepper with the side of a knife or in a mortar; set aside to finish the dish.

In a large sauté pan over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams, add the sliced mushrooms in a single layer. Do not overcrowd — if necessary, sauté in two batches. Let mushrooms brown undisturbed for 2–3 minutes, then stir and continue until nicely caramelized, about 5–6 minutes total.

Reduce heat to medium, push mushrooms to the side, add the minced shallot and sauté 1–2 minutes until translucent, then add the minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with 60 ml dry white wine (if using) scraping up brown bits. Allow wine to reduce by half, 1–2 minutes. Add 60 ml stock and 120 ml heavy cream, stirring to combine.

Whisk in 2 teaspoons truffle paste (or melt in truffle butter) until fully incorporated. Simmer gently for 2–3 minutes to thicken slightly. Taste and season with 1 teaspoon fine sea salt and additional black pepper as needed.

If the sauce is too thick, add reserved pasta cooking water a few tablespoons at a time to reach a silky, clingy consistency suitable for tossing with pasta.

Combine 1 cup basil, 1/2 cup arugula, 2 tablespoons toasted pine nuts, 3 tablespoons grated Parmesan, 60 ml olive oil, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a food processor. Pulse until a coarse, bright green pesto forms. Scrape down the sides and pulse once more. Adjust seasoning and oil to reach a spoonable consistency. Transfer to a bowl.

Return the sauté pan with truffle-mushroom sauce to medium-low heat. Add the drained mafaldine to the pan and toss gently to coat in the sauce. Add 2–4 tablespoons reserved pasta water as needed to emulsify and ensure the sauce clings to the pasta.

Add 1–2 teaspoons of the basil-arugula pesto to the pasta and fold gently to add a herbaceous lift without overpowering the truffle. Taste and adjust salt, pepper and acidity.

Divide the pasta among warm plates. Spoon any remaining sauce and mushrooms over the top.

Finish each portion with 15 g shaved fresh French truffle distributed across plates, a light drizzle of 1 teaspoon extra-virgin olive oil, a final sprinkle of the coarsely crushed black pepper, and 2 tablespoons grated Parmesan. Garnish with micro basil or small basil leaves if desired.

Serve immediately so the aroma of the shaved truffle is most pronounced.