Wild Shiitake Fettuccine with Taleggio

Name: Wild Shiitake Fettuccine with Taleggio
Cook time: 25 min
Total time: 25 min
Ingredients: 1/4 cups Heavy Cream; 75g Taleggio Cheese, fresh, sliced; 125g Fresh Fettuccine Pasta; 100g Shiitake Mushrooms, sliced; 1 clove of Garlic, smashed; 1 1/2 tbsp Extra Virgin Olive Oil; 1/8 cups Dry White Wine; 1/4 cups Parsley, fresh, chopped; 1 tbsp Parmigiano Reggiano, grated; Some Salt; Some Pepper (Black)

Silky Taleggio cream sauce and earthy wild shiitake mushrooms make this fettuccine rich, aromatic, and deeply satisfying. Fresh pasta is tossed straight from the pot into the skillet so it absorbs the wine, herbs, and cheese as it finishes cooking. A final layer of warm Taleggio fondue underneath each serving adds an extra lush finish.

Silky Taleggio cream sauce and earthy wild shiitake mushrooms make this fettuccine rich, aromatic, and deeply satisfying. Fresh pa... Show more

By Mauro Borti ·
Taleggio Variation of Creamy Mushroom Rigatoni Pasta

Health Grade

C- · Balanced

Time

25 min

Price

3,23 €

Calories

1102 kcal

quick

high protein

low sugar

comfort food

Method

Wash and prep produce

Rinse the Parsley (fresh, chopped) and Shiitake Mushrooms (sliced) if needed, then pat them very dry so they brown instead of steam. Finely chop enough parsley for finishing, slice the shiitakes into bite-size strips if they are not already cut, and lightly crush the Garlic (smashed) cloves with the side of a knife to expose their flavor.

Melt the Taleggio sauce

Set a small saucepan over low heat and add the Heavy Cream and Taleggio Cheese (fresh, sliced). Stir gently and often until the cheese melts completely and the mixture looks smooth, glossy, and velvety, about 4 to 5 minutes. Keep it warm over the very lowest heat, or take it off the burner once fully melted so it does not separate.

Heat the skillet

Place a large skillet over medium-high heat and add the Extra Virgin Olive Oil. Let the oil heat until it shimmers and moves easily across the pan, about 1 minute.

Brown the mushrooms

Add the smashed garlic and sliced shiitakes to the hot skillet. Cook, stirring occasionally, until the mushrooms soften, give off their moisture, and begin to brown around the edges, about 5 to 7 minutes. Sprinkle with a little Salt and some of the chopped parsley during the last minute of cooking.

Reduce the wine

Pour the Dry White Wine into the skillet and let it bubble briskly, scraping up any flavorful bits from the bottom of the pan. Cook until the wine reduces slightly, 1 to 2 minutes, then add a small splash of water to keep the mushrooms juicy. Fish out the garlic cloves and discard them.

Boil the fettuccine

Bring a large pot of generously salted water to a boil. Add the Fresh Fettuccine Pasta and cook until just tender and al dente, about 4 minutes or according to the package if needed. Before draining, scoop out a little pasta water to help loosen the sauce later.

Toss everything together

Use tongs to lift the fettuccine straight into the mushroom skillet. Add a small drizzle of olive oil, a splash of reserved pasta water, more chopped parsley, Black Pepper, and about half of the Parmigiano-Reggiano (grated). Spoon in about 2 tablespoons of the warm Taleggio sauce and toss until the pasta is glossy and lightly coated. Add another splash of pasta water if the mixture feels tight or sticky.

Plate and finish

Spread the remaining warm Taleggio sauce over the bottoms of warm serving plates. Twirl or mound the fettuccine on top, then finish with the rest of the Parmigiano-Reggiano, a final grind of black pepper, and any remaining parsley.