📝 About This Recipe
Inspired by the ridged, shell-like shape of the 'Castellane' pasta—named after the skirts of Italian castle dwellers—this dish is a masterclass in texture. The deep grooves of the pasta are specifically designed to capture every drop of a luxurious, earthy sauce made from a blend of forest mushrooms and aged Parmigiano-Reggiano. It is a comforting, sophisticated meal that brings the rustic elegance of the Italian countryside straight to your dinner table.
🥗 Ingredients
The Pasta
- 1 pound Castellane pasta (high-quality bronze-cut preferred)
- 2 tablespoons Kosher salt (for the pasta water)
The Mushroom Base
- 10 ounces Cremini mushrooms (cleaned and sliced)
- 6 ounces Shiitake mushrooms (stems removed, sliced)
- 3 tablespoons Unsalted butter (divided)
- 1 tablespoon Extra virgin olive oil
- 2 large Shallots (finely minced)
- 3 pieces Garlic cloves (thinly sliced)
The Creamy Sauce
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1.5 cups Heavy cream (at room temperature)
- 1 tablespoon Fresh thyme (leaves stripped from stems)
- 3/4 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1 teaspoon Fresh lemon juice (to brighten the flavors)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 1 teaspoon Truffle oil (optional, for finishing)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt. It should taste like the sea.
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2
In a large, wide skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
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3
Add the sliced mushrooms to the skillet in a single layer. Do not crowd them; cook in two batches if necessary. Let them sear undisturbed for 3-4 minutes until golden brown.
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4
Stir the mushrooms and add another tablespoon of butter. Sauté for another 3 minutes until they are tender and caramelized. Remove half of the mushrooms and set aside for garnish.
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5
Reduce heat to medium. Add the remaining tablespoon of butter along with the minced shallots. Sauté for 2 minutes until translucent.
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6
Add the sliced garlic and fresh thyme to the skillet. Cook for 60 seconds until fragrant, being careful not to burn the garlic.
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7
Pour in the white wine to deglaze the pan, scraping up all the brown bits (fond) from the bottom with a wooden spoon. Let the wine reduce by half.
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8
While the wine reduces, drop the Castellane pasta into the boiling water. Cook for 1-2 minutes less than the package directions for a true 'al dente' texture.
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9
Pour the heavy cream into the skillet with the mushrooms. Bring to a gentle simmer, then reduce heat to low. Let it thicken slightly for about 5 minutes.
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10
Stir in the pinch of nutmeg, cracked black pepper, and the freshly grated Parmigiano-Reggiano. Stir until the cheese is melted and the sauce is glossy.
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11
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the Castellane and add it directly into the sauce skillet.
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12
Toss the pasta vigorously with the sauce over low heat. Add the lemon juice and a splash of the reserved pasta water to loosen the sauce until it coats every ridge of the Castellane perfectly.
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13
Taste and adjust seasoning with more salt or pepper if needed. Fold in the reserved sautéed mushrooms from earlier.
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14
Remove from heat. Garnish with fresh parsley and an extra sprinkle of Parmigiano-Reggiano.
💡 Chef's Tips
Don't wash your mushrooms with water; use a damp paper towel to wipe away grit to ensure they sear rather than steam. Always reserve pasta water before draining; the starch is the secret to a silky, cohesive sauce that sticks to the noodles. Use room temperature cream to prevent the sauce from breaking or curdling when it hits the heat. If you can't find Castellane, Campanelle or Orecchiette are excellent substitutes as they also feature 'cups' to hold the sauce. For an even deeper flavor, add a teaspoon of white miso paste or a splash of soy sauce to the mushrooms while sautéing.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Gavi di Gavi or a lightly oaked Chardonnay to cut through the cream. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to balance the earthy richness. A side of warm, crusty ciabatta bread is essential for mopping up any leftover mushroom sauce. For a special occasion, finish each bowl with a few drops of white truffle oil or shaved fresh truffles. Finish the meal with a light lemon sorbet to cleanse the palate after the savory mushrooms.