Porcini Pappardelle Recipe
mushrooms, sun-dried tomatoes, gorgonzola cream sauce, white truffle oil
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Sauce Preparation
Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped porcini mushrooms and sun-dried tomatoes, cooking for another 2-3 minutes.
Add Cream and Cheese
Pour in the heavy cream and bring to a simmer. Stir in the gorgonzola cheese, salt, and black pepper, cooking until the cheese has melted and the sauce thickens slightly, about 5 minutes. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Finish with Truffle Oil
Remove the skillet from heat and stir in the white truffle oil.
Combining
Combine Pasta and Sauce
Add the cooked pappardelle pasta to the skillet with the sauce. Toss to combine and ensure the pasta is well coated with the sauce.
Serve
Serve hot, garnished with chopped fresh parsley and an extra drizzle of white truffle oil if desired.
