Mushroom Pappardelle with Taleggio
- 10 ounces dried pappardelle
- 1 stick unsalted butter
- 1 1/4 pound wild mushrooms sliced
- 1/2 cup finely chopped shallots
- 1/3 cup dry white wine such as Sauvignon Blanc
- 8 ounces Taleggio or brie cheese cut into 1/2-inch cubes
- 2/3 cup coarsely chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- Bring a pot of salted water to a boil and cook pasta until al dente, about 7-8 minutes. Drain; reserve 3/4 cup cooking water.
- Melt 2 tablespoons butter in a skillet over high heat. Sauté half the mushrooms until they brown, stir occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms, reserve with other mushrooms.
- Add the shallots to the skillet and cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes.
- Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
- Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.