Ingredients
Extra Virgin Olive Oil
2 shallots, diced
6 cloves of minced garlic
6 oz. Porcini or other wild mushrooms, cleaned and sliced
1 quart of heavy whipping cream
1 cup of cognac
1 tablespoon fresh oregano, finely chopped
1 tablespoon, fresh thyme stems removed
1 tablespoon sherry
6 oz. Fontina, shredded
6 oz. good-quality Parmiggiano reggiano, shredded
6 oz. Gruyere, shredded
1 pound Barilla Cellentani
Fresh parsley springs, to garnish
White truffle oil
Sea salt and freshly ground black pepper
Optional: seasoned croutons, ground in food processor until crumbly
Preparation
In a small sauce pan, gently simmer cognac until reduced by half (10 or 15 minutes).
Sautee shallots and garlic in olive oil in heavy stock pot until golden. Deglaze with sherry and allow the alcohol to cook off. Add fresh herbs, cream and reduced cognac. Cook over low heat until reduced by half.
While sauce is simmering, cook pasta in boiling salted water until al dente, drain and return to pot.
Sautee mushrooms in olive oil until soft and set aside.
Add Parmiggiano reggiano, fontina and gruyere to sauce and stir until melted. Add sautéed mushrooms and stir to combine. Pour sauce over cooked pasta and gently mix. Season to taste with salt and freshly ground black pepper.
After plating, drizzle pasta with white truffle oil and garnish with fresh parsley.
If you wish, you can pour the pasta into a buttered baking dish, top with ground croutons and bake for ten minutes until brown and bubbly. Drizzle with truffle oil just before serving.
