Tuesday, May 12, 2020

Mushroom and Garlic Spaghetti Dinner

Mushroom and Garlic Spaghetti Dinner

  • 1 pound dried spaghetti
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • Kosher salt
  • Freshly flooring black pepper
  • 6 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup grated Pecorino Romano cheese, plus extra for serving
  • 2 tablespoons coarsely chopped recent parsley leaves

  • Bring a big pot of salted water to a boil. Add the pasta and prepare dinner till al dente, 7 to 9 minutes or according to bundle instructions. Meanwhile, prepare dinner the mushrooms.
  • Heat 1 tablespoon of the butter and the oil in a big skillet over medium warmth till shimmering. Add the mushrooms, season with salt and pepper, and sauté till browned and tender, about 5 minutes. Add the garlic, red pepper flakes if using, and last 2 tablespoons butter and sauté for 1 minute more.
  • When the pasta is ready, reserve 3/4 cup of the cooking water, then drain the pasta. Add the pasta, reserved cooking water, and cheese to the skillet. Toss over medium warmth till the cheese is melted and the sauce thickens and coats the pasta, about 2 minutes. Add the parsley and toss to combine. Serve in shallow bowls with extra cheese for serving.


Storage: Leftovers may be refrigerated in an hermetic container for as much as four days.
Mushroom and Garlic Spaghetti Dinner
4/ 5