Creste De Gallo Al Funghi Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add a generous pinch of salt (to taste). Add the creste di gallo and cook until al dente according to package instructions, usually 9–12 minutes. Reserve 240 ml (1 cup) of pasta cooking water, then drain the pasta and set aside.

Prep mushrooms and aromatics

Trim and slice mushrooms to roughly uniform thickness. Finely dice the onion and mince the garlic.

Sauté aromatics

In a large wide skillet or sauté pan over medium heat, melt 2 tbs butter with 2 tbs olive oil. When the fat is shimmering, add the diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 5–6 minutes. Add the minced garlic and thyme leaves and cook 30–45 seconds until fragrant.

Cook mushrooms

Turn heat to medium-high and add the sliced mushrooms in a single layer if possible. Cook without stirring for 2 minutes to develop color, then stir and continue to cook until mushrooms release their liquid and most of it has evaporated and the mushrooms are nicely browned, about 6–8 minutes total.

Deglaze

Pour in the white wine (or substitute stock) to deglaze the pan, scraping any brown bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Build the sauce

Add 120 ml stock and 200 ml heavy cream to the pan. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and simmer until the sauce thickens slightly, about 4–6 minutes.

Season and finish

Stir in 60 g grated Parmigiano-Reggiano, 1 tsp salt, 1 tsp freshly ground black pepper, and lemon zest. Taste and adjust seasoning. If the sauce is too thick, add reserved pasta cooking water by 2 tbs increments until desired consistency is reached.

Return the drained pasta to the pot or to the skillet with the sauce over low heat. Add the cold cubed butter and 1 cup (240 ml) of the reserved pasta water gradually, tossing to coat until the pasta is glossy and the sauce clings to the creste di gallo. If needed, add more reserved water a little at a time.

Stir in 2 tbs chopped parsley and adjust seasoning with additional salt and black pepper to taste. Plate the pasta, finish with extra grated Parmigiano-Reggiano and a small grind of black pepper. Serve immediately.