Pappardelle with Truffle & Mascarpone Sauce– An original Graziani Family Recipe

Graziani Family Recipe For Pappardelle with Truffle & Mascarpone Sauce

"The pappardelle with truffle and mascarpone sauce is a great first course to serve on special occasions. The pappardelle pasta is coated with a smooth sauce made with mascarpone cheese and black truffle shavings. The spiciness of the truffle cuts through the delicate creaminess of the mascarpone cheese and creates an appetizing combination: a tasty, elegant dish, yet easy and quick to make."



Servings: 4 persons

  • Pasta: pappardelle 320 g (pappardelle 11.3 oz)
  • Mascarpone cheese: 250 g (1 cup)
  • Truffle: 40 g (1.5 oz)
  • Garlic: (2 cloves)
  • Olive oil: extra virgin (2 tbsp)
  • Anchovies: 4 fillets in oil (4 fillets)
  • Salt: (to taste)


  1. With a semi-stiff brush, remove any soil or dirt from the truffle
  2. In a pan, heat the oil and sauté the garlic until golden brown
  3. Once golden brown, remove the garlic from the pan, add the anchovies and let them melt
  4. Add the mascarpone cheese and cook on a low flame until softened
  5. Then salt to taste
  6. Cut the truffle into thin slices
  7. Meanwhile boil the pappardelle pasta in plenty of salted water
  8. Drain the pasta al dente, add to the sauce and cook them together for a few seconds
  9. Finally add a few truffle shavings
  10. Serve your pappardelle with truffle and mascarpone sauce garnished with the remaining truffle shavings