Cipriani Pappardelle with Creamy Mushrooms & Truffle Olive Oil

At the Lello table

A good mushroom pasta is built in layers, not hidden beneath cream. First comes the golden sear on the mushrooms, then the quiet depth of white wine and thyme. Wide ribbons of Cipriani pappardelle carry the sauce; a measured drop of truffle oil, added off the heat, gives the final flourish. Serve in pure-white bowls while the pasta is still moving.

Method

1. Bring a large pot of water to a boil. Heat a wide 12-inch / 30-cm skillet over medium-high until properly hot. Keep the mushrooms dry; moisture is the enemy of browning.
2. Add 1 tbsp / 14 g butter and the regular olive oil. Add half the mushrooms in one layer and leave undisturbed for 2 minutes, then sauté until bronzed, 3–4 minutes more. Transfer to a plate and repeat with the remaining mushrooms and butter.
3. Return the mushrooms to the skillet. Add garlic and thyme; cook 30 seconds. Pour in the wine, scraping up the browned fond, and reduce by about half, 2–3 minutes. Add cream, 1/2 tsp salt and pepper; simmer gently until lightly thickened, 3–4 minutes.
4. Salt the boiling water. Cook the pappardelle until just tender—about 4 minutes, following the packet and tasting early. Reserve 1 cup / 240 mL pasta water, then drain carefully.
5. Add the pasta to the mushroom pan with Parmigiano and 1/3 cup / 80 mL reserved pasta water. Toss over low heat for 30–60 seconds, adding more water a spoonful at a time until the sauce turns glossy and coats every ribbon. Adjust salt.
6. Remove the pan from the heat. Fold in 1 tsp / 5 mL truffle oil and taste before adding more. Divide among warm, pure-white bowls; finish with parsley, black pepper and a few drops of truffle oil at the table.

The Lello Note

Treat the truffle oil like perfume: the mushroom pan provides depth; the oil supplies the final aromatic lift. Add it only after the heat is off, and stop when you can smell truffle before it overwhelms the pasta.

Substitutions

• Use Cipriani Tagliarelle instead of pappardelle; begin checking for doneness one minute before the packet time.
• All cremini mushrooms work beautifully if sliced thickly and browned in batches.
• Replace the wine with 1/2 cup / 120 mL low-sodium vegetable broth plus 1 tsp / 5 mL lemon juice.
• Use 1/2 cup / 120 mL crème fraîche loosened with pasta water instead of heavy cream.
• For a vegetarian version, choose a vegetarian Italian-style hard cheese rather than traditional Parmigiano-Reggiano, which generally uses animal rennet.

To serve

Bring the pasta directly to the table in warm shallow porcelain bowls. The ribbons should be glossy, with mushrooms visible and just enough sauce to cling; offer freshly ground black pepper and extra truffle oil with restraint.

Make ahead & storage

Best made and eaten immediately. Refrigerate leftovers promptly and use within 2 days; reheat gently with a splash of water or cream, and add the truffle oil after reheating.