Golden Mushroom, Fennel and Light Lemon Cream Orecchiette

Instructions

1. 1

   Bring a large pot of water to a boil and add about 4 qt / 3.8 L water with part of the salt. Cook the orecchiette according to package directions until al dente, usually 10-12 minutes. Reserve 120 ml / 1/2 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat a large skillet over medium-high heat for 2 minutes. Add 15 g / 1 tbsp butter and the olive oil. Add the cremini mushrooms in a single layer, season with some of the salt and black pepper, and brown them for 6-8 minutes without stirring too much so they develop deep color.

3. 3

   Add the sliced fennel and shallot to the skillet with the mushrooms. Cook for 4-5 minutes over medium heat until the fennel is tender but still slightly firm and the shallot turns translucent.

4. 4

   Stir in the minced garlic and red pepper flakes, if using. Cook for 30 seconds, stirring constantly so the garlic becomes fragrant without burning.

5. 5

   Pour in the dry white wine and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Cook for 2-3 minutes until the liquid reduces by about half.

6. 6

   Lower the heat to medium-low and add the heavy cream, remaining butter, lemon zest, and lemon juice. Cook for 2 minutes, stirring, until the sauce is smooth and lightly thickened. Do not let it boil vigorously.

7. 7

   Add the grated Parmesan and stir until melted. Add the drained orecchiette and 60 ml / 1/4 cup of the reserved pasta water. Toss for 1-2 minutes until the pasta is well coated; add more pasta water as needed to adjust the texture.

8. 8

   Turn off the heat and add the fresh parsley and half of the toasted hazelnuts. Toss to distribute everything evenly.

9. 9

   Serve immediately and finish each portion with the remaining toasted hazelnuts, a little extra Parmesan if desired, and additional black pepper to taste.

10. 10

    If you prefer a lightly gratinéed finish before serving in an oven-safe dish, place it under the oven broiler/grill for 1-2 minutes at 450°F / 230°C, watching closely so it does not burn.