Capellini Alla Piemontese Angel Hair Piemontese Style
Indulge in the luxurious flavors of Northern Italy with Capellini Alla Piemontese, a divine angel hair pasta dish elevated by its rich and creamy sauce. This recipe combines delicate capellini pasta with golden sautéed cremini mushrooms, a luscious blend of heavy cream and freshly grated Parmesan, and an aromatic drizzle of white truffle oil for a decadent finish. Perfectly balanced with the sweetness of minced shallots and the earthiness of mushrooms, this creamy pasta is quick to prepare yet elegant enough for any occasion. Garnished with fresh parsley for a vibrant touch, this Piemontese-style recipe comes together in just 35 minutes—making it an ideal choice for a gourmet weeknight dinner or a sophisticated dinner party centerpiece.
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Ingredients
- 12 oz Capellini (angel hair pasta)
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 Shallot, finely minced
- 8 oz Cremini mushrooms, thinly sliced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 tsp White truffle oil
- 0 to taste Salt
- 0 to taste Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped (for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the capellini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set aside.
Step 2
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Step 3
Add the minced shallot to the skillet and sauté for 2-3 minutes until softened and translucent.
Step 4
Stir in the sliced cremini mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown.
Step 5
Pour the heavy cream into the skillet and lower the heat to medium-low. Simmer gently for 2-3 minutes, stirring occasionally.
Step 6
Stir in the grated Parmesan cheese and allow it to melt into the sauce, creating a smooth and creamy consistency.
Step 7
Add the cooked capellini to the skillet and toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is achieved.
Step 8
Drizzle the white truffle oil over the pasta and season with salt and freshly ground black pepper to taste.
Step 9
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (1110.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2715.3 |
| Total Fat 192.2g | 0% |
| Saturated Fat 108.2g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 491.6mg | 0% |
| Sodium 6058.3mg | 0% |
| Total Carbohydrate 122.3g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 7.3g | |
| Protein 113.4g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 2661.4mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1364.1mg | 0% |
Source of Calories