Tartufo Gemelli - Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add 12 oz gemelli and cook according to package instructions until just al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water before draining; do not rinse the pasta.

While the pasta cooks, heat a large skillet over medium-high heat. Add 2 tbsp unsalted butter and 1 tbsp olive oil. When butter is foaming, add the 0.5 cup finely diced yellow onion and sauté until translucent, about 3 minutes.

Add 3 cloves minced garlic and cook for 30 seconds until fragrant, stirring to avoid browning.

Add the 10 oz mixed wild mushrooms in a single layer (if necessary do in batches so they brown). Cook undisturbed 3–4 minutes until mushrooms develop color, then stir and continue cooking 2–3 minutes until tender and any released liquid has evaporated.

Stir in 1 tsp fresh thyme, 0.5 tsp freshly ground black pepper and 0.75 tsp kosher salt. Taste and adjust seasoning. Remove mushrooms from the pan to a bowl and keep warm while you make the sauce.

Wipe the skillet lightly if there are many browned bits, then return to medium heat. Melt 2 tbsp unsalted butter in the pan. Sprinkle in 2 tbsp all-purpose flour and whisk constantly to form a roux, cooking 1–2 minutes until the raw flour taste dissipates but not browned.

Gradually whisk in 1 cup whole milk and 0.5 cup heavy cream, starting with a few tablespoons to smooth the roux, then adding the rest. Continue whisking until the mixture comes to a gentle simmer and thickens, about 3–4 minutes.

Lower heat to medium-low and stir in 0.75 cup grated Parmesan until melted and incorporated. Season with 0.25 tsp salt, 0.25 tsp white or black pepper and 0.5 tsp fresh lemon juice if using. If sauce is too thick, whisk in 2–4 tbsp of reserved pasta water to reach a saucy consistency; you may need up to 0.25 cup.

Return the cooked mushrooms (and any accumulated juices) to the sauce and stir to combine, warming them through 1–2 minutes.

Add the drained gemelli to the skillet with the mushroom white sauce. Toss gently to coat, adding reserved pasta water a splash at a time as needed to loosen the sauce so it coats the pasta evenly.

Taste and adjust seasoning. Remove from heat and drizzle 1 tsp truffle oil over the pasta; toss briefly to distribute. Be conservative with truffle oil — you can serve extra at the table.

Plate portions, top each with a small handful of fresh arugula (about 1/4 cup per serving), sprinkle with extra grated Parmesan (about 1 tbsp per serving) and a light dusting of lemon zest if using. Finish with an extra crack of black pepper.

Serve immediately while hot.