Gemelli with Asparagus and Mascarpone

RH Staff

Yield: 6 servings.

1 Tbsp. olive oil
1 small shallot, minced
1 bunch large asparagus (about 1 1/2 lbs.), trimmed and cut on the diagonal into 2” pices
3/4 cup dry white wine
3 cups heavy whipping cream
5 tsp. sea salt (plus extra for seasoning)
4 oz. Italian Fontina, diced
2 oz. Galbani Gorgonzola, cut into small pieces
1 lb. dry gemelli
1/2 cup Galbani Mascarpone
1 1/3 cups freshly grated Parmigiano-Reggiano
as needed, freshly ground pepper

Heat olive oil in a large sautè pan over medium-high heat. Add shallot and asparagus and cook 1-2 minutes. Add wine and bring to a boil. Cook until evaporated, about 3 minutes. Add cream and a pinch of salt. Bring to a boil. Reduce heat to low. Add Fontina and Galbani Gorgonzola, and cook until thick, about 5 minutes.

Bring 5 quarts of water and the 5 tsp. of salt to a boil in a large stockpot over high heat. Add pasta and cook until al dente. Transfer to a colander to drain. Add to the pan with the cheese sauce. Add Galbani Mascarpone and Parmigiano-Reggiano; toss to mix well. Sprinkly with freshly ground pepper.

Recipe Provided By: Chef Maurizio Mazzon, If Fornaio Restaurant, Corte Madera, Calif.

Photo Credit: Galbani