Pan-Seared Pappardelle with Elegant Canadian Sauce
A simple yet elegant pasta dish, featuring seared Canadian pappardelle with a rich and creamy sauce.
Ingredients
- ●250g pappardelle
- ●2 elegantsuch as truffle oil or shaved truffles
- ●250g canadiansuch as wild mushrooms or cremini
- ●2 tbsp olive oil
- ●2 cloves garlicminced
- ●1/4 cup white wine
- ●1/2 cup heavy cream
- ●1/2 cup parmesan cheese
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 2
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
- 3
Add the Canadian to the skillet and cook until tender, about 3-4 minutes.
- 4
Add the white wine to the skillet and cook until the liquid is almost completely reduced, about 2 minutes.
- 5
Add the heavy cream to the skillet and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
- 6
Stir in the elegant and parmesan cheese. Season with salt and black pepper to taste.
- 7
Add the cooked pappardelle to the skillet, tossing to combine. If the sauce seems too thick, add a bit of the reserved pasta water.
- 8
Serve immediately, garnished with additional elegant and parmesan cheese if desired.
- 9
Cooking time will vary based on the type of elegant used.