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Gorgonzola Truffle Pasta with Mushrooms

A luxurious and creamy pasta dish featuring bold gorgonzola cheese, earthy seared mushrooms, and a finishing drizzle of aromatic white truffle oil.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Veg
  • 12 oz Pappardelle or Tagliatelle pasta
  • 10 oz Cremini mushrooms sliced
  • 2 tbsp butter
  • 2 cloves garlic minced
Sauce
  • 1 cup heavy cream
  • 5 oz Gorgonzola cheese crumbled (Dolce preferred)
  • 0.25 cup Parmesan cheese grated
  • 1 pinch nutmeg
  • 1 tsp truffle oil to finish

Equipment

  • Large skillet
  • Large pot
  • Tongs
  • Cheese Grater

Method
 

  1. Boil a large pot of salted water. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook undisturbed for 3 minutes until browned.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Reduce heat to medium-low. Pour in heavy cream and simmer for 2 minutes to thicken slightly.
  5. Stir in crumbled Gorgonzola, Parmesan, and nutmeg. Stir until cheeses are fully melted and sauce is smooth.
  6. Add cooked pasta to the skillet. Toss to coat, adding reserved pasta water if needed to reach desired consistency.
  7. Remove from heat. Drizzle with truffle oil and season with black pepper. Serve immediately.

Notes

Use 'Dolce' gorgonzola for a milder, creamier sauce. Add truffle oil only after removing from heat to preserve flavor.