Ingredients
- Fettuccine or Pappardelle pasta (12 ounces)
- Heavy cream (1 cup)
- Gorgonzola cheese, crumbled (4 ounces)
- Mixed mushrooms (cremini and shiitake), sliced (8 ounces)
- Garlic, minced (2 cloves)
- Unsalted butter (2 tablespoons)
- White truffle oil (1 tablespoon)
- Fresh parsley, chopped (2 tablespoons)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.
- Step 2: While the pasta cooks, melt the unsalted butter in a large skillet or pan over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are deeply browned and tender. Add the minced garlic and cook for 1 minute until fragrant.
- Step 3: Reduce the heat to low, then pour in the heavy cream and add the crumbled Gorgonzola cheese to the skillet. Stir continuously until the cheese is completely melted and the sauce is smooth and slightly thickened.
- Step 4: Add the drained pasta directly to the sauce in the skillet. Toss the pasta to coat completely. If the sauce is too thick, gradually stir in small amounts of the reserved pasta water until the desired creamy consistency is achieved.
- Step 5: Remove the skillet from the heat. Drizzle in the white truffle oil and stir gently to incorporate. Season the pasta generously with fresh black pepper and salt to taste, then garnish with fresh chopped parsley before serving immediately.
Notes
- Store leftovers immediately in an airtight container, recognizing that the cream sauce will absorb moisture and thicken significantly upon refrigeration.
- To reheat, use a saucepan over very low heat, gently stirring in 1-2 tablespoons of milk, water, or broth to revive the sauce and prevent the Gorgonzola from seizing.
- Enhance the richness of the truffle and Gorgonzola with a light, crisp side: serve alongside a simple arugula salad dressed with lemon and high-quality olive oil.
- For maximum truffle aroma, always add the white truffle oil after the pan is removed from the heat, as high temperatures will quickly destroy its delicate flavor compounds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American