This recipe was inspired by one glorious fall day in Cortona, Italy, where I sat at an outdoor trattoria in the Piazza della Repubblica and dined on the loveliest bowl of linguine. This is my version of that recipe, built from years of testing at home.
I use napa cabbage here rather than other varieties. I found its flavor is more subtle and wilts softly into the sauce, where a more pungent cabbage would overpower the dish. For the cheese, I use two: Grana Padano, for its ability to melt beautifully into sauces and Pecorino Romano, grated over the top at the end for its sharp, salty finish.
The sauce gets its lightness from a combination of chicken broth and heavy cream, a trick that keeps it from turning too heavy or clumping around the pasta. Vegetable broth works well here too, if that’s what you prefer.
I’ve always believed recipes to be guidelines. Feel inspired to play with this version and delight in making it your own.
Linguine alla Cortona
4
servings20
minutes20
minutesIngredients
12 oz. 12 linguine
3 cups 3 Napa cabbage, shredded
1/2 tsp. 1/2 kosher salt, for cabbage
2 tbsp. 2 butter
2 tbsp. 2 extra virgin olive oil
4 4 garlics cloves, minced
1 tsp. 1 fresh thyme leaves, chopped
1 tbsp. 1 fresh Italian parsley, chopped plus extra for garnish
1 1 pinch crushed red pepper flakes
1 cup 1 mild local mushrooms, thinly sliced
1/4 cup 1/4 dry white wine
1/4 cup 1/4 chicken broth
3/4 cup 3/4 heavy cream
1/4 cup 1/4 Grana Padano, freshly grated
1/2 cup 1/2 pasta water, reserved
squeeze of fresh lemon joice, (optional, to finish)
1/4 cup 1/4 Pecorino Romano, grated or shaved, for topping
1 1 fresh black truffle, shaved, or black truffle oil, to finish
2 tbsp. 2 fresh parsley, chopped for garnish
2 tbsp. 2 pine nute, toasted for garnish (optional)
salt and freshly ground pepper to taste
Directions
- Toss shredded cabbage with ½ teaspoon salt in a colander and let sit for 10 minutes. This will release the excess water. Squeeze out any remaining liquid by hand
- Bring a large pot of salted water to a boil and cook linguine according to package directions. Reserve ½ cup pasta water
- In a large skillet over medium, or medium low, heat, melt butter with olive oil. Add minced garlic, fresh thyme, parsley and pinch of crushed red pepper flakes, sauté gently for about 1 minute or until fragrant
- Add sliced mushrooms to the pan. Sauté until soft and golden, about 3 minutes, careful not to let the garlic burn.
- Pour white wine into the pan, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 1-2 minutes
- Whisk chicken broth and heavy cream together. Then add it to the pan and bring to a gentle simmer.
- Whisking or stirring constantly, add Grana Padano cheese a little at a time until the sauce is smooth and silky. Season with salt and pepper to taste.
- Take the pan off heat and add drained cabbage to the warm sauce. The cabbage should soften but still have a little bite.
- Add linguine directly to the sauce along with a splash of the reserved pasta water. Toss to coat, adding more pasta as needed to keep the sauce loose and silky.
- Taste the sauce for seasoning, and if it needs brightness, stir in a squeeze of fresh lemon juice.
- Divide the pasta among shallow bowls and top with Pecorino Romano, shaved black truffle or a drizzle of black truffle oil. Garnish with fresh parsley and pine nuts. Serve immediately.
Notes
- Only use shaved fresh truffle if it’s recently unearthed and actually smells of truffle. An old truffle adds nothing and can taste bitter. If you can’t find a fresh truffle, substitute with black truffle oil. It’ll taste just as delicious
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