12 oz. pappardelle
4 oz. cremini mushrooms, sliced
4 oz. shitake mushrooms, stems removed, sliced
1 T. extra virgin olive oil
4 T. unsalted butter
3 cloves garlic, minced
2 shallots, sliced
1/2 c. Marsala wine
1/2 c. heavy cream
1/2 c. grated Parmesan cheese + 1 T.
1/4 t. coarse kosher salt
1/4 t. fresh ground pepper
2 T. fresh chives, minced
1 t. black truffle oil
Bring a large pot of salted water to a boil over high heat. Add pappardelle and cook according to package directions until al dente, about 12 minutes. Be sure to reserve a cup of pasta water before draining.
Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until lightly browned, about 7 minutes. Add butter, garlic and shallots and sauté for about 2 minutes. Add the wine and cook for about 3 minutes until slightly reduced. Stir in the cream, ½ cup of the Parmesan cheese, salt and pepper. Allow to simmer for 2 minutes until slightly thickened.
Add the pasta to the skillet, folding in with the mushrooms until evenly coated. Add some reserved pasta water, a little at a time to achieve the desired consistency.
Transfer pasta to a large bowl, drizzle with truffle oil and sprinkle with chives and Parmesan.
Fondato Feudo Montoni Grillo
Eddie’s Recipe Tip:
For a heartier flavor, try adding crispy, fried prosciutto before serving.
