Ingredients:

  • 1 lb Cremini or Shiitake mushrooms, sliced 1/4 inch thick
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 12 oz dry linguine or fettuccine
  • 1/4 cup dry white wine
  • 1/2 cup reserved starchy pasta water
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh Italian parsley, chopped
  • 1 unit lemon, zested

Instructions:

  1. Bring a large pot of heavily salted water to a boil. In a wide 12-inch skillet, heat olive oil over medium-high heat. Add mushrooms in a single layer and sear without stirring for 5 minutes until the bottom sides are golden and crispy.
  2. Add the dry pasta to the boiling water and cook for 1 minute less than the package instructions (true al dente). Lower the skillet heat to medium.
  3. Add the unsalted butter, diced shallots, and 6 cloves of minced garlic to the mushrooms. Sauté for 2-3 minutes until shallots are translucent and fragrant. Pour in the white wine to deglaze, scraping the bottom of the pan to incorporate the browned bits.
  4. Before draining the pasta, reserve 1/2 cup of the starchy cooking water. Drain the pasta and add it directly to the skillet.
  5. Add the reserved pasta water, 1/2 cup of Parmigiano Reggiano, 1/2 tsp of red pepper flakes, 1/4 cup of chopped parsley, and the zest of one lemon. Toss everything vigorously with tongs over medium heat for 1-2 minutes until the sauce is glossy and coats the noodles.
  6. Turn off the heat. Taste and add salt or pepper if needed.