Ingredients
12 ounces papperdelle
2 T Kosher salt
1 pound Cremini or button mushrooms cleaned and sliced
5 garlic cloves chopped
1/2 shallot chopped
2 T olive oil
2 T butter
8 ounces Marscapone
1/8 t nutmeg
Salt and pepper to taste
1/2 c Parmesan cheese
Directions
Pasta
Bring 6 quarts of salted water to boil. Add fresh papperdelle and gently boil for 4-5 minutes. Boxed pasta takes 9-11 minutes to become al dente. Drain and save 1/2 half cup pasta water.
Sauce
Add olive oil and butter to large skillet over medium high heat. Melt and add garlic and shallots. Cook until fragment but not brown. Add mushrooms and toss to coat in butter mixture. Cook until mushrooms have exuded liquid and most liquid evaporated. Mix in Marscapone and nutmeg. Add to pasta, toss, and adjust seasoning. If dry add small amounts of reserved pasta water to achieve creamy sauce. Add Parmesan and serve. Chicken or shrimp go well in this dish for protein.