Different types of mushrooms, the distinct crunch of hazelnuts, and the richness of mascarpone cheese: all in one dish!
When talking about Gordon Ramsay, it would be easy to mention complex and laborious dishes. Yet the chef's genius also lies in his ability to distill excellence into a whole series of quick and accessible recipes. This creamy pasta is clear proof of this: a dish that is incredibly simple to make, yet delicious and multifaceted in flavor. The real secret is the quality and balance of the key ingredients. The sauce is made from a mix of three different mushrooms, each of which contributes to creating a rich and layered aromatic profile. Mascarpone ties everything together, melting to give the sauce a creamy and velvety texture.
According to Ramsay, the perfect pairing for such an intense and enveloping sauce is a pasta that can fully capture it. The thickness and central hole of bucatini make it the ideal shape, capable of concentrating an optimal amount of sauce in every bite. However, the versatility of the mascarpone and mushroom sauce allows for perfect results with any other “tenacious” pasta shape.
A dish that, despite taking little time to prepare, is sure to brighten up your autumn days!
Ingredients
- 2 tablespoons olive oil
- 1 finely chopped shallot
- 2 finely chopped garlic cloves
- 5-6 sliced chestnut mushrooms
- 3-4 sliced Portobello mushrooms
- A handful of Pleurotus mushrooms, roughly cut into strips
- 175 ml white wine
- 2 sprigs of rosemary, finely chopped leaves
- 250 g bucatini (or similar pasta)
- sea salt
- 3 tablespoons mascarpone
- Freshly ground black pepper
- 2 teaspoons truffle oil
- A handful of toasted hazelnuts, coarsely chopped
- 50 g Parmesan cheese (or vegetarian alternative), finely grated
Heat the oil in a large frying pan over medium heat. Add the chopped shallot and garlic and cook for about 5 minutes or until softened but not browned.
Add all the mushrooms to the pan and cook for a few minutes to soften and brown them slightly.
Pour in the wine and add the rosemary. Allow to reduce, simmering gently, for 10 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook according to the package directions.
Stir the mascarpone into the mushroom mixture. Using a ladle, add 2 ladles of the pasta cooking water to the sauce to thicken it.
Drain the pasta and add it to the sauce, stirring well to coat it completely.
Season to taste with black pepper and divide among serving bowls.
Top with a drizzle of truffle oil, some chopped toasted hazelnuts, and grated Parmesan cheese.
