Ingredients:

  • 1 lb dried pasta (Tagliatelle, Pappardelle, or Linguine)
  • 2 tbsp sea salt
  • 1.5 lbs mixed mushrooms (Cremini, Shiitake, or Oyster), sliced 1/4 inch thick
  • 4 tbsp unsalted butter
  • 6 cloves fresh garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. While pasta cooks, heat a large skillet over medium high heat. Add the 1.5 lbs sliced mushrooms to the dry pan. Cook for 5-7 minutes without stirring until they release their liquid and turn deeply browned.
  2. Lower heat to medium. Add the 4 tbsp butter to the mushrooms. Once melted, stir in the 6 cloves minced garlic and 1/4 tsp red pepper flakes. Sauté 1 minute until fragrant but not brown.
  3. Pour in the 1/2 cup dry white wine. Scrape the bottom of the pan with a wooden spoon to loosen the brown bits. Simmer until liquid reduces by half.
  4. Pour in the 1/2 cup heavy cream. Bring to a gentle simmer for 2-3 minutes.
  5. Before draining the pasta, scoop out 1/2 cup of the starchy pasta water. Drain the rest of the pasta.
  6. Add the pasta directly into the skillet with the sauce. Pour in the 1/2 cup Parmesan cheese and half of the reserved pasta water.
  7. Use tongs to toss the pasta vigorously over low heat. Toss until the sauce turns glossy and coats the noodles. If it looks too thick, add the remaining pasta water.
  8. Turn off the heat. Stir in the 1/4 cup chopped parsley and 1 tsp lemon zest. Serve immediately while steam is still rising and the sauce is fluid.