Description
A simple, savory pasta starring sautéed cremini mushrooms, lots of garlic, and nutty Pecorino Romano.
Ingredients
Scale
- 1 lb (450 g) dried spaghetti
- 3 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 1 lb cremini mushrooms, thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 garlic cloves, finely minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated Pecorino Romano, plus extra for serving
- 2 Tbsp roughly chopped fresh parsley
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti until al dente (about 7–9 minutes or follow package timing). While the pasta cooks, prepare the mushrooms.
- Warm 1 tablespoon of butter and the olive oil in a large skillet over medium heat until it shimmers. Add the sliced mushrooms, season with salt and pepper, and cook, stirring occasionally, until they turn golden and soften (about 5 minutes).
- Stir in the minced garlic and red pepper flakes (if using). Add the remaining 2 tablespoons of butter and cook for about 1 more minute, just until the garlic becomes fragrant.
- When the pasta is done, scoop out and reserve about ¾ cup of the starchy cooking water, then drain the spaghetti. Transfer the drained pasta into the skillet with the mushrooms.
- Sprinkle in the Pecorino and pour in the reserved cooking water. Toss everything over medium heat until the cheese melts and the liquid reduces to a silky sauce that clings to the spaghetti (roughly 1–2 minutes).
- Stir in the chopped parsley, taste and adjust seasoning as needed, and divide between shallow bowls. Offer extra Pecorino at the table.
Notes
Make-Ahead & Storage
Chill leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water to loosen the sauce. Enjoy!
- Category: Dinner