Pappardelle with Porcini and Creamy Cheese Sauce
Automatically translated from Romanian. See the Romanian original
Pappardelle pasta in a creamy porcini, gorgonzola, and parmesan sauce, with an aromatic touch of garlic and sage.
Ingredients
Method
-
Sauté the 3 garlic cloves together with the 2 sage leaves.
-
Add the diced or sliced porcini mushrooms and sauté everything for 3-4 minutes.
-
Add the Gran Cucina, gorgonzola, and grated parmesan, then season with salt and chilli.
-
Boil the pasta and, 2 minutes before it is ready, remove it and mix it into the pan with the porcini mushrooms.
-
Finish cooking the pasta together with the mushroom and cheese sauce.
-
Serve the pasta sprinkled with chopped parsley, parmesan, and a little extra virgin olive oil.
The story behind this recipe
Hello!!
Today I prepared pasta—my favorites, Pappardelle, with porcini mushrooms and a cheese cream sauce, specifically gorgonzola and parmesan.
You can combine the delicious taste of porcini with almost anything, and it's impossible not to be thrilled with the result.
For 2 servings, we need 3 garlic cloves sautéed together with 2 sage leaves, to which you add about 250 grams of porcini mushrooms cut into cubes or slices.
After sautéing these 2 ingredients for 3-4 minutes, add 3 tablespoons of Gran Cucina, 100 grams of gorgonzola, 1 tablespoon of grated parmesan, then season with salt and chilli.
2 minutes before the pasta (190 grams uncooked) is done boiling, remove it and mix it into the pan where we put the mushrooms. Finish cooking the pasta together with the mushroom and cheese sauce.
Serve the pasta sprinkled with chopped parsley, parmesan, and a little extra virgin olive oil.
Simple, right? Enjoy your meal!!
