Porcini Pasta With Creamy Gorgonzola Sauce

Ingriedients

• 1 Package Tagliatelle

• 1 Pasta Rocks

• 2/3 cup Heavy Cream

• 6 oz Gorgonzola, crumbled

• 2 tsp Feta & Herb Dipper and Seasoning

• 1 tsp Pepper

• 3 TBS Caramelized Garlic EVOO or Black Truffle EVOO

• 1 lb of porcini mushrooms or baby bellas, thinly sliced.

• 2 tsp Barrel Aged Sweet Basil Balsamic or Dark Barrel Aged Balsamic

  
  

Directions

1. Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.

2. In a small saucepan over high heat add your olive oil and mushrooms, cook until soft.

3. Add in heavy cream to a boil. Once boiling reduce heat to medium and add Gorgonzola, dipper, and pepper.

4. Toss sauce with pasta and finish with balsamic vinegar before serving.

Recipe Note

• If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.

• When it comes to cheese, especially potent cheeses like blue cheese, we always recommend buying a wedge of cheese and crumbling it yourself. The anti-cacking agents they use in pre-crumbled cheese can affect both the flavor and the way the cheese cooks and melts.