Tartufo Gemelli - Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add coarse salt to taste (about 1–2% salinity). Add gemelli and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water before draining. Drain pasta and set aside; keep warm.

Sauté mushrooms

While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When the butter foams, add the sliced mushrooms in a single layer (do this in batches if necessary to avoid steaming). Let mushrooms brown undisturbed for 2–3 minutes, then stir and continue to cook until golden and their liquid has evaporated, about 5–7 minutes total.

Add aromatics

Reduce heat to medium. Push mushrooms to the side and add remaining 1 tablespoon butter. Add minced shallot and sauté until translucent, about 1–2 minutes. Add minced garlic and thyme; cook 30–45 seconds until fragrant. Stir everything together, season with sea salt and freshly ground black pepper. Remove from heat and set aside while you prepare the sauce.

Make roux

In a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste but do not let it brown.

Add dairy

Gradually whisk in 1 cup whole milk and 1 cup half-and-half (or heavy cream), bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, about 3–5 minutes.

Reduce heat to low and stir in 3 tablespoons grated Parmesan and 1 tablespoon Pecorino (if using) until melted and smooth. Season with 1/2 teaspoon fine sea salt, 1/2 teaspoon freshly ground pepper, and a scant 1/8 teaspoon grated nutmeg. Taste and adjust seasoning.

Return the skillet with mushrooms to medium heat. Pour the warm white sauce into the skillet and stir to combine with the mushrooms. If the sauce is too thick, add reserved pasta cooking water a few tablespoons at a time to loosen to your desired consistency.

Add the drained gemelli to the skillet. Toss gently to coat the pasta thoroughly with the mushroom cream sauce. If necessary, add more reserved pasta water (up to the reserved 1 cup) to create a silky emulsion that clings to the pasta. Cook together for 1–2 minutes to allow flavors to marry. Adjust seasoning with salt and pepper.

Turn off heat. Drizzle 2 teaspoons white truffle oil evenly over the pasta and toss gently to distribute. Be conservative with truffle oil—add more later if desired at the table.

Plate the pasta in shallow bowls. Top each portion with a handful of baby arugula (either undressed or very lightly dressed with a touch of olive oil and lemon if preferred). Sprinkle 2 tablespoons microplaned Parmesan over the top, finish with a pinch of flaky sea salt and freshly ground black pepper.

Serve immediately, and offer extra truffle oil and grated Parmesan at the table.