Step 1

In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and sauté until soft and translucent; about 5-6 minutes. Add the garlic and cook for another minute. Add the chopped mushrooms, herbs, and salt and pepper to taste.

Step 2

Continue to cook until soft; 7-8 minutes. Stir in the mascarpone until melted. Pour in the cream and add the grated Parmigiano cheese and cook for 2-4 minutes until the cream is slightly reduced. Remove from heat.

Step 3

Bring a large pot of water to boil. Generously salt the water and taste it. It should taste salty like the sea. Cook the pappardelle until al dente. Reserve 1/4 cup of the pasta water before draining the pasta (you won't use it all).

Step 4

Drain the pasta. Add the cooked pasta to the mushroom sauce along with a tablespoon or two of pasta water. Heat until liquid has reduced (1-2 minutes) and stir until well combined. Serve hot with more Parmigiano Reggiano if desired. Mangia!