Penne Con Funghi, Noci E Gorgonzola Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 400 g penne and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 250 ml of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, finely chop 1 medium onion and mince 2 garlic cloves. In a large wide skillet or sauté pan set over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter until butter foams.

Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until translucent and lightly golden, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown it.

Increase heat to medium-high. Add 400 g sliced mushrooms to the pan in a single layer if possible. Let them sear without moving for 2–3 minutes to develop color, then stir and continue to cook until they release moisture and that moisture evaporates, about 6–8 minutes total.

Season the mushrooms with 1 teaspoon fresh thyme (or 1/2 teaspoon dried) and 1/2 teaspoon of the seasoning salt. Add the 75 g roughly chopped walnuts and sauté for 1–2 minutes to toast the nuts and blend flavors.

Turn the heat to low. Add 120 ml light cream to the pan and stir to combine, scraping up any browned bits. Simmer gently for 1–2 minutes to warm the cream.

Add 150 g crumbled Gorgonzola in batches, stirring after each addition until melted and a smooth sauce forms. If the sauce seems too thick, add up to 150–200 ml of the reserved pasta water, a few tablespoons at a time, until the desired creaminess is reached.

Stir in 30 g grated Parmigiano-Reggiano if using, and adjust seasoning with up to 1 teaspoon salt (taste first) and 1 teaspoon freshly ground black pepper. Add 1 teaspoon lemon zest if using to brighten flavors.

Add the drained penne to the skillet with the sauce. Toss gently over low heat to coat, adding reserved pasta water as needed to loosen the sauce so it clings to the pasta. Cook together for 1–2 minutes to marry flavors.

Taste and adjust seasoning. Finish with 1 teaspoon extra-virgin olive oil and sprinkle chopped parsley if desired. Serve immediately, offering additional grated Parmigiano-Reggiano and cracked black pepper at the table.