Creamy Mushroom Pasta

This creamy mushroom pasta is weeknight dinner gold: deeply browned mushrooms, a silky Parmesan-laced sauce, and just enough lemon to keep everything bright.

By Bonappetit

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 1 lb spaghetti or bucatini
• 0 kosher salt
• 2 Tbsp extra-virgin olive oil
• 0.5 lb mixed mushrooms
• 0 kosher salt
• 2 Tbsp extra-virgin olive oil
• 0.5 lb mixed mushrooms
• 0 kosher salt
• 2 medium shallots
• 0.5 cup heavy cream
• 1 cup pasta cooking liquid
• 0.5 lemon
• 0.5 oz Parmesan
• 0.33 cup parsley
• 2 Tbsp unsalted butter
• 0 freshly ground black pepper
• 0 kosher salt
• 0 Parmesan

Instructions

1. Cook 1 lb. spaghetti or bucatini in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
2. Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add half of 1 lb. mixed mushrooms, torn into bite-size pieces, in a single layer and cook, undisturbed, until edges are brown and starting to crisp, about 3 minutes.
3. Toss and continue to cook, tossing occasionally, until brown and crisp all over, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with kosher salt.
4. Repeat with remaining mushrooms and 2 Tbsp. extra-virgin olive oil and more salt.
5. Reduce heat to medium-low and return all of the mushrooms to pot. Add 2 medium shallots, finely chopped, and cook, stirring often, until translucent and softened, about 2 minutes.
6. Using tongs, transfer pasta to pot with mushrooms and add ½ cup heavy cream and 1 cup pasta cooking liquid. Increase heat to medium and bring to a simmer.
7. Cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
8. Remove pot from heat. Add zest and juice of ½ lemon, ½ oz. Parmesan, finely grated (about ½ cup), ⅓ cup finely chopped parsley, and 2 Tbsp. unsalted butter, cut into pieces, tossing to combine.
9. Season generously with freshly ground pepper; taste and season with more salt if needed.
10. Divide pasta among bowls and top with more Parmesan.