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Creamy Gorgonzola Truffle Pasta

An indulgent 20-minute pasta dish featuring a rich gorgonzola cream sauce, golden seared mushrooms, and the earthy aroma of truffle oil.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Modern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1 lb Rigatoni or Penne pasta
  • 2 tbsp salt for pasta water
The Sauce
  • 2 tbsp butter unsalted
  • 10 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 5 oz gorgonzola cheese crumbled
  • 0.5 cup parmesan cheese grated
  • 1-2 tsp truffle oil to taste
  • 1 tbsp fresh thyme plus more for garnish
  • 0.5 tsp black pepper cracked

Equipment

  • Large Pot
  • Large Skillet
  • Knife
  • Cheese Grater

Method
 

  1. Boil pasta in salted water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. In a large skillet, melt butter over medium-high heat. Add sliced mushrooms and cook undisturbed for 4 minutes until browned. Flip and cook 2 more minutes.
  3. Add minced garlic and fresh thyme to the mushrooms, sautéing for 30 seconds until fragrant.
  4. Pour heavy cream into the skillet. Reduce heat to medium and let simmer for 2-3 minutes until slightly thickened.
  5. Reduce heat to low. Stir in crumbled gorgonzola and grated parmesan until fully melted and smooth.
  6. Remove from heat. Stir in truffle oil and black pepper. Taste and add salt if needed.
  7. Toss the cooked pasta into the sauce. Add reserved pasta water a splash at a time if needed to reach desired consistency.
  8. Serve immediately garnished with extra thyme.

Notes

Use Gorgonzola Dolce for a milder, creamier sauce.