Pappardelle with foie gras

Ingredients

• 500 g fresh pappardelle
• 200 g foie gras
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1 cup cooking cream
• 1/2 cup grated Parmesan
• Extra virgin olive oil
• Salt and freshly ground black pepper
• Chopped fresh parsley, to garnish

Step-by-step preparation

1. In a large pot, cook the pappardelle in salted water until al dente. Drain and set aside.
2. Meanwhile, heat a little olive oil in a large frying pan and add the onion and garlic. Sauté for a few minutes until golden.
3. Add the foie gras and cook over medium-low heat until it melts into the onion and garlic, forming a smooth sauce.
4. Add the white wine and let it reduce a little.
5. Season with salt and pepper to taste.
6. Add the cream and mix well.
7. Add the Parmesan and stir until it melts into the sauce.
8. Add the cooked pappardelle to the pan with the foie gras sauce and toss well.
9. Serve in deep plates, garnished with chopped fresh parsley.