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Mushroom Pasta with Pepper & Pecorino

Servings:

2 to 3

prep time:

10 mins

cook time:

20 mins

Total time:

30 mins

Ingredients

Directions

Ingredients

  • 8 ounces short pasta shape such as campanelle

  • 1 ½ teaspoons coarse pepper, plus additional for garnish

  • Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

    3 divided tablespoons cut into 1-tablespoon pieces

  • 1 tablespoon extra-virgin olive oil

  • 8 cremini mushrooms, stems trimmed, caps and stems thinly sliced about 1/4 inch

  • ¾ cup Pecorino Romano cheese, plus additional for garnish

  • Kosher salt, if desired

Directions

STEP 1

  1. Bring a medium pot of salted water to a boil. Cook pasta according to package directions until 1 minute shy of al dente. Drain, reserving 1 1/2 cups pasta water.

STEP 2

  1. Meanwhile, add pepper to large, cold skillet. Cook over medium-low heat 30-60 seconds or until toasted and fragrant.

STEP 3

  1. Increase heat to medium-high. Add 2 tablespoons butter and olive oil to skillet; heat until butter foams. Add mushrooms; toss to coat. Arrange mushrooms in single layer in skillet (as much as possible). Cook, stirring occasionally and scraping any pepper bits from bottom of skillet, 8-10 minutes or until mushrooms start to brown and most of liquid has evaporated. (If pasta is still cooking, remove skillet from heat and set aside until pasta is done.)

STEP 4

  1. Meanwhile, combine 3/4 cup Pecorino cheese and 3-4 tablespoons reserved pasta water; mix to consistency of loose paste. Set aside.

STEP 5

  1. Return skillet to medium-low heat. Add almost-al dente pasta, 1/2 cup reserved pasta water and remaining 1 tablespoon butter. Cook; toss to combine with mushrooms, being sure to scrape up any bits on bottom of skillet. Remove from heat. Add cheese paste and 1/2 cup reserved pasta water. Stir until pasta is well coated, glossy and absorbs most of liquid. (If bottom of skillet looks dry, add more reserved pasta water, 1 tablespoon at a time.) Taste; season with pinch of salt, if desired.

STEP 6

  1. Plate pasta; top with additional coarse black pepper and grated Pecorino, if desired. Serve immediately.