Black Truffle Pecorino Pappardelle
Black Truffle Pecorino Pappardelle is a truffle lover’s dream pasta. If you like trendy truffle French fries, you’ll probably love this rich and creamy pasta dish filled with summer vegetables and delicious truffle pecorino cheese that is imported from Italy. While the cheese and pasta in this dish are made in Italy, all the vegetables I used came from a farm only miles from my house. And, you just can’t beat that fresh picked flavor that shines through in every bite of summer tomatoes, tiny zucchini, and perfectly ripened bell peppers.
The Equipment You’ll Need
- A large pot, preferably with a pasta insert- I love my pasta pot with a built in strainer. I love being able to lift up the pasta, and just let it drain right into the pot.
- A large skillet- This is the best instrument for getting your sauce into every nook and cranny of your pappardelle.
The Ingredients You’ll Need for Black Truffle Pecorino Pappardelle
- The Black Truffe Pecorino Cheese- This is what imparts the truffle flavor to the dish. But, if you’re willing to forgo the truffle flavor, simply use Parmesan instead.
- The Chicken Stock- I always use homemade. In fact, I made some today, just for this dish. I will freeze the rest, in one cup portions, because I use it all the time in lots of recipes.
- The Pappardelle- I use DeCecco Egg Pappardelle from Italy. I think it tastes the closest to homemade pasta.
How I Made this Pasta Dish
- This is a really super simple, quick and easy dish.
- First, I filled up my pot with water, and put it over high heat.
- While it heated up, I cooked my bacon, and melted my butter.
- As the bacon cooked, I chopped the vegetables, and added them to the butter.
- I put the pasta in the water, and made the cream sauce.
- In 6 minutes my pasta was done, and so was my sauce.
- I planned on making a big salad to serve with this dish, until one of my little angels decided to make French macarons, in the midst of my dinner preparations. At that point, I decided some cut up watermelon would serve as the accompaniment to this delicious entree.
Not only is this Black Truffle Pecorino Pappardelle truly delicious, but it is also a 30 Minute Meal. That means you can make it from start to finish in under 30 minutes. For years, when my kids were really little, I made only Rachael Ray’s 30 Minute Meals. Of course, since I had little ones underfoot the 30 minute meals always took at least 60 minutes. As I mentioned above, my dinner plan was slightly derailed tonight because of my daughter’s baking escapades. But, I wouldn’t change a thing about tonight. I really cherish all these little moments we share together, and they are so much more important and memorable, than a perfect dinner ever could be.
Black Truffle Pecorino Pappardelle
Equipment
- large pot for cooking pasta
- large skillet
Ingredients
- ½ lb. egg pappardelle pasta
- 6 tbsp. unsalted butter
- 1 cup bacon, cut in half inch pieces
- 1 cup chopped onion
- 1 cup diced red or orange bell peppers
- 1 cup zucchini, cut in half inch cubes
- 2 tbsp. minced garlic
- ¼ cup white wine
- ½ cup chicken broth
- ⅔ cup heavy cream
- 3 cups grated black truffle pecorino cheese
- 1 cup halved cherry tomatoes
- ¼ tsp. black pepper
Instructions
- Boil a large pot of water for your pasta.
- Meanwhile, in a small skillet, cook the bacon until barely crisp. Remove bacon to a plate.
- And, in a large skillet, melt the butter, and then cook the onions and peppers, until they're softened but not browned. Then, add the zucchini and garlic and cook for two minutes.
- Cook your pasta according to the directions on the bag, in salted water. Drain well.
- Add the wine, chicken broth, and cream and cook until bubbly. Then add 2 cups of the cheese, and cook on low heat for one minute.
- Stir in the tomatoes, bacon, pepper, and the pasta. Stir until the pasta is well coated in the sauce.
- Top each portion of pasta with additional cheese.
