This pasta is my go-to, quick, easy and elegant pasta dish that is company worthy, but still easy enough to put together on a weeknight. All the ingredients are pantry staples and I love being able to wow guests with creamy and comforting pasta that I can whip up in a moment’s notice.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Good salt, such as Himalayan pink, gray sea salt, Maldon or kosher
- 1 pound pasta of choice (I like bucatini)
- 3 tablespoons extra-virgin olive oil
- One 8-ounce package sliced mixed mushrooms or baby portabellas
- Fresh coarsely ground black pepper
- 1 large shallot, finely sliced
- 1 clove garlic, minced, optional
- Juice of 1 lemon or 1 tablespoon white wine vinegar
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions until al dente. Do not drain.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and season with salt and pepper. Allow the shrooms to brown on one side, 1 to 2 minutes, then flip to crisp the other side, 1 to 2 minutes more. Remove to a plate and set aside.
- Add 1 tablespoon oil to the skillet and add the shallots and garlic if using. Season with salt and pepper and cook, slightly caramelizing to light golden, about 2 to 3 minutes. Add the lemon juice and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Return the mushrooms to the skillet, add the cream and bring to a simmer.
- Turn off the heat and stir in the cheese. Using tongs or a slotted spoon, remove the cooked pasta from the water and add it directly to the skillet. Toss to coat, adding pasta water if needed to loosen the sauce.
- Season generously with freshly cracked pepper. Serve sprinkled with more cheese and drizzled with the remaining tablespoon oil and enjoy!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 272 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 19 mg |
| Sodium | 227 mg |
Reviews
Great. Lots of flavor. Quick and easy.
Quick and easy, great umami flavor. I omitted the lemon and added spinach instead for some freshness and it turned out beautifully