Creste De Gallo Recipe
Mushroom gorgonzola cream sauce with hint of truffle
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Ingredients
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Pasta
Mushroom Gorgonzola Cream Sauce
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the creste de gallo pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve a cup of pasta water for later use.
Making the Sauce
- 3
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallots and sauté for about 2-3 minutes until translucent. Then add the minced garlic and cook for an additional minute until fragrant.
- 4
- 5
Prepare the Cream Sauce
Pour in the heavy cream and bring to a gentle simmer. Stir frequently and let it cook for about 3-5 minutes until slightly thickened.
- 6
Add Gorgonzola
Stir in the crumbled gorgonzola cheese and mix until melted and well incorporated into the sauce.
- 7
Finish the Sauce
Add the truffle oil and season with freshly ground black pepper to taste. Mix well and adjust seasoning if necessary.
Combining Everything
- 8
Mix Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss gently to combine, adding reserved pasta water a little at a time to reach desired sauce consistency.
- 9
Garnish and Serve
Serve the pasta hot, garnished with freshly chopped parsley. Enjoy your delicious Creste de Gallo with mushroom gorgonzola cream sauce!