Gorgonzola Pappardelle
Mmm mmm mmm. That’s a big ol’ plate of diet-busting deliciousness right there.
Okay, so maybe a big plate of creamy pasta isn’t something you’d chow down on every night, but that’s all the more reason to make it fabulous, right? And this one’s got it all: Indulgently thick, wide pappardelle pasta… Check. Creamy gorgonzola sauce… Check. Meaty, flavorful baby portobellos… check. Salty, chewy country ham… check. The nutty crunch of toasted walnuts… Check.
So pour yourself a big glass of chardonnay and enjoy. You can think about how to work it off in the morning.
Gorgonzola Pappardelle
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Author: Niki Privette
Recipe type: Pasta Dishes
Serves: 4-6
Ingredients
- 4 cups half-and-half
- 5-6 ounces crumbly gorgonzola cheese, divided
- 2 ounces freshly grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ½ cup chopped walnuts
- 8 oz. pappardelle pasta
- 1-2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 8 oz. crimini mushrooms, sliced
- ½ pound country ham, coarsely chopped
- ½ cup white wine
- ½ cup chopped oil-packed sun-dried tomatoes
- Parmesan shards, for garnish
Instructions
- In a large saucepan over medium-high heat, bring the half-and-half to a high simmer. Cook, stirring frequently, for 30-40 minutes, or until the half-and-half has thickened and coats the back of a spoon. Adjust the temperature as needed to maintain the high simmer. *Be warned – this pot would like nothing more than to boil over on you and/or burn. Watch it carefully, stir frequently, and don’t go too far. Turn the temperature down as need, but keep the simmer going.
- While the half-and-half is cooking, go ahead and toast the walnuts in a 350° oven for 10-12 minutes, or until lightly browned and fragrant. Set aside.
- You can also go ahead and cook the pappardelle according to package instructions, less 1-2 minutes of cooking time. Drain, transfer to a bowl, and toss in 1-2 tablespoons extra virgin olive oil to prevent sticking. Set aside.
- When the half-and-half is thick enough to coat the back of a spoon, pour it through a mesh strainer into a large bowl. Stir in half of the Gorgonzola, the Parmesan, and the salt and pepper, then whisk until the cheeses are melted. Set aside.
- In a large skillet, melt the butter over medium-high heat. Add the garlic and saute for 2 minutes. Add the mushrooms and ham, and saute, stirring occasionally, until the mushrooms are browned, about 10 minutes.
- Add the wine and stir, making sure to scrape the browned bits from the bottom of the pan.
- Bring the wine to a simmer, then stir in the gorgonzola sauce, the pasta, the sun-dried tomatoes, and half of the walnuts. Stir and cook together for a few minutes. Transfer to a large platter and top with the other half of the walnuts, the rest of the gorgonzola, and a few shards of Parmesan. Serve immediately.