Creamy Pasta with Crispy Mushrooms

Ingredients for Creamy Pasta with Crispy Mushrooms

• 60ml olio extravergine di oliva

• 450g mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces

• Sale kosher

• 2 medium shallots, finely chopped

• 450g spaghetti or bucatini

• 120 ml di panna doppia

• Zest and juice of 1/2 lemon

• 1/3 cup finely chopped parsley

• 2 cucchiai di burro non salato, tagliato a pezzi

• 15g Parmesan, finely grated (about 80g ), plus more for serving

• Pepe nero macinato fresco

Heat 2 tablespoons oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 tablespoons oil and mushrooms and more salt.

Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add cream and 240ml pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, 15g Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Divide pasta among bowls and top with more Parmesan.

Avvertenza

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