Ingredients
- 1-1 ½ cups Parmesan or Pecorino cheese, grated
- 3 tablespoons Olive oil
- 2 tsp Black pepper, fresh ground
- Salt, to taste
- 1 lb pasta
- 8-12 oz Fresh mushrooms, sliced
- 2 Tbsp butter
- 1-2 Shallots, diced
- 2 cloves garlic, minced
- ¼ cup white wine
Directions
Bring a large pot of lightly salted water to a boil over high heat.
While waiting for water to boil, heat the butter in a pan over medium heat.
Add the shallots and cook until softened, about 2-3 minutes.
Turn heat up to medium-high and add mushrooms to the pan with the shallots, cooking until mushrooms are golden brown and tender, about 7-9 minutes.
Add the white wine and stir, scraping the brown bits off the bottom of the pan, and cook until the wine has reduced by half or more.
Stir in garlic, salt and a pinch of black pepper, cook until fragrant, then remove from heat.
Prepare pasta according to package directions, adding 1 Tbsp olive oil to the pasta water.
Before draining pasta, reserve 1 cup of the pasta water.
Toss pasta with ¼ cup of pasta water, the remaining 2 Tbsp of olive oil, the grated cheese, the rest of the black pepper until evenly coated.
If the sauce is too thick or clumpy, add additional pasta water, as needed to thin it out.
Toss the mushrooms and shallots with the pasta then serve.
View More Recipes
