I went to a Cookbook Club cooking class at Williams Sonoma a couple weeks ago. Nigellissima was the cookbook they were featuring. With the class you got a copy of the cookbook and full dinner with the recipes they made during the class. You know I could't pass up an opportunity to A. get a cookbook and B. go to a cooking class! They made four different recipes out of the cookbook. I actually thought all four sounded really good. This pasta was one of the recipes. It was so good at the class, I knew I had to make it at home for Phil and I. The recipe calls for dried porcini mushrooms. I had never used dried mushrooms before and boy were they good. I will have to remember that when I am making a special pasta dish, as they are a little pricey. They had a very meaty taste to them and added great flavor to the pasta. The pasta does not look like it would have a lot of flavor by looking at it, but it is delicious It came out just as good as it did during the class!
Fettuccine with Mushrooms, Marsala and Marscarpone
Adapted from Nigellissima by Nigella Lawson
1 cup dried Porcini mushrooms
1/2 cup marsala wine
1/4 cup water
3/4 cup marscarpone cheese
1 teaspoon dried parsley
12 ounces mafalda pasta, or fettuccine
1 tablespoon butter
1 tablespoon minced garlic
1/4 cup grated parmesan cheese
In a small sauce pan add mushrooms. Cover with marsala and water. Bring to a boil. Then take off heat and allow to stand for at least 10 minutes.
Cook pasta according to package directions.
In a bowl add marscarpone and ground pepper. Then strain the liquid from the mushrooms over the marscarpone. Whisk to combine.
Chop mushrooms into smaller pieces and set aside.
In a large skillet melt butter over medium heat. Add garlic and cook about a minute. Add in mushrooms and parsley.and cook for a couple of minutes. Add marscarpone mixture and bring to a boil. Take off heat and set aside.
Once pasta is finished cooking, strain and add to skillet. Mix to combine. Add parmesan and mix again.