Recipe | Delicious | Garganelli alla Crema di Funghi, Porcini, Cremini, Traditional Grandma’s

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Old-Style Garganelli with Creamy Mushroom Sauce

Ingredients

400 g garganelli pasta

3 tbsp unsalted butter

2 tbsp extra virgin olive oil

2 garlic cloves, lightly crushed

300 g fresh mushrooms (porcini, cremini, or mixed wild mushrooms)

1/2 cup dry white wine

1 cup heavy cream

Salt and freshly ground black pepper

A pinch of nutmeg

1/2 cup freshly grated Parmigiano Reggiano

Fresh parsley or thyme, finely chopped

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Preparation

Bring a large pot of generously salted water to a boil and cook the garganelli until al dente. Reserve some pasta water and drain.

In a wide pan, melt the butter with the olive oil over low heat. Add the garlic and let it gently perfume the fat.

Add the mushrooms and cook slowly until they release their juices and turn golden and tender.

Pour in the white wine and let it evaporate completely, concentrating the flavor.

Lower the heat and add the cream, seasoning with salt, black pepper, and nutmeg. Let the sauce thicken softly.

Add the cooked garganelli and a splash of pasta water. Toss gently until the sauce wraps every ridged tube.

Finish with Parmigiano and fresh herbs. Serve hot, rich, and comforting.

Old countryside wisdom: cream should whisper, mushrooms should speak.

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