Garlic Mushroom Pasta

Ingredients

• 8 oz pasta (fettuccine or pappardelle)
• 10 oz mushrooms (cremini or button), sliced 1/4-inch thick
• 3 clove garlic, minced
• 3 tbsp butter
• ½ cup parmesan, finely grated
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Boil pasta in salted water until al dente, ~8 minutes. Reserve 0.5 cup pasta water before draining.

2. 2

   While pasta cooks, melt 2 tbsp butter in a large skillet over medium-high heat until foaming.

3. 3

   Add sliced mushrooms. Cook without stirring 2 minutes until the bottoms brown, then stir and cook 3–4 minutes more.

4. 4

   Add garlic and remaining 1 tbsp butter. Stir constantly for 60 seconds until fragrant but not browned.

5. 5

   Add cooked pasta and 0.25 cup pasta water to the skillet. Toss over heat for 90 seconds to emulsify.

6. 6

   Remove from heat. Add parmesan and toss gently. Add reserved pasta water 1 tbsp at a time if too dry.

7. 7

   Season with salt and pepper. Serve immediately while the sauce is glossy and clings to the pasta.

Tools you’ll need

• large pot for boiling
• 12-inch skillet
• wooden spoon or spatula
• colander
• microplane or box grater

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