Another product of our Eataly trip, this tajarin was fantastic. Tajarin is basically an egg noodle in a similar size to linguine, but so much richer due to the egg yolks. When we cooked it, it was the consistency and texture of fresh pasta. This sauce came about because we had mushrooms and gorgonzola in the fridge and needed to use them up before they went bad. Well, it worked out really well because I kept craving the leftovers for days!
Tajarin with Mushrooms and Gorgonzola
1 package of tajarin or linguine
2 cups mushrooms, sliced
1/2 onion, diced
4 ounces gorgonzola
1 tablespoon rosemary, chopped
1 tablespoon basil, roughly chopped
1 tablespoon parsley, roughly chopped
1/2 cup white wine
4 tablespoons olive oil
Cook the pasta according to package instructions until almost al dente. Saute the onion in half the olive oil until translucent. Add the rosemary and the mushrooms and continue to saute until cooked through. Add the white wine and some of the pasta water and reduce down. Add the pasta and gorgonzola and cook for the last minute together. Off the heat, add the rest of the olive oil, the basil, and the parsley and serve.