Gigli Pasta, Cremini Mushrooms & Lemon Mascarpone
1 gallon purified water
1 tbsp. + ¼ tsp sea salt
2.5 tbsp. mascarpone
2 oz. heavy cream
1 Lemon, zest then juice and hold to the side
1 oz. olive oil
6oz. cremini mushrooms, sliced thin
1 tsp fine minced garlic
1 tsp fine minced shallots
¼ cup white wine
10 oz. PASTA REA Gigli pasta, raw
6 each large sage leaves, thin julienne or chopped
½ tsp chopped parsley
¼ tsp cracked black pepper
2 oz. Romano Cheese
Instructions:
1. Bring water to a rolling boil add salt, lower heat and hold
2. In a small bowl mix the mascarpone and cream to smooth making sure there are no lumps. Zest lemon then juice, hold to side
3. Heat the olive oil in a medium sauté pan, add mushrooms and sauté until just tender
4. Add the garlic and shallot, sauté until shallots are translucent
5. Add wine and reduce by half, then simmer on low
6. Bring pasta water back to a rolling boil and add pasta
7. While pasta cooks add mascarpone and cream to white wine and mushrooms, stirring to incorporate. Add about 2 oz. of pasta water to season and thin sauce, continue to simmer
8. Cook pasta to al dente, strain well and add to simmering sauté pan
9. Add sage, parsley, pepper, 1 oz. cheese, ½ of the lemon zest and ½ of the juice to pasta and toss well
10. Adjust seasoning if needed with sea salt, pepper. Add lemon juice and zest if needed
11. Top with remaining cheese and serve
