2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon
1/2 pound mild goat cheese
1/3 cup grated Parmesan, plus more for serving
1/3 cup milk
3/4 pound fettuccine
2 tablespoons chopped fresh chives or scallion tops
How to Make It
In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.
Variation: Use fresh basil instead of or in addition to the tarragon and chives in the recipe.
Wine Recommendation: Dolcetto, while beloved in Piedmont, is less appreciated in the United States. Yet its light tannins, cherry fruit, and clean, dry finish are just the ticket to balance the full flavor of the cheeses here.
This was an excellent recipe. It was really easy to make and tasted fantastic. When my friend and I made it we didn't have goat cheese so we replaced it with feta and it worked like a charm. We had to melt the feta for it to blend with everything, but it was worth the extra trouble. I definitely plan to make this again.
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