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