How to Make CREAMY MUSHROOM PASTA Like an Italian

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Bring about 5 litres of water to a boil in a large pot on high heat.
2. Chop the mushrooms into small pieces and crush the garlic cloves.
3. Heat about 3 tablespoons of extra virgin olive oil in a pan over low-medium heat.
4. When the oil warms, add the garlic and stir. After about 1 minute, when it turns golden, add the mushrooms.
5. Stir with a wooden spoon and saute uncovered for 10-15 minutes, until the mushrooms are tender.
6. Finely chop a generous amount of parsley, including some stalks. Add the stalks first, then the rest, to the pan and stir.
7. Season with a pinch of salt and pepper and mix again.
8. Add 1 tablespoon of coarse salt to the boiling water and let it dissolve. Add the dry linguine and cook for 1 minute less than the package time.
9. Two minutes before the pasta is ready, lower the pan heat to low, add the butter and stir until fully melted and combined.
10. Drain the pasta with a sieve, reserving a cup of pasta water first, and transfer it to the pan.
11. Add as much grated pecorino as you like and stir quickly.
12. Add half a cup of pasta water, mix well and cook for another minute, stirring thoroughly.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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