Serves 4-6
¾ lb. pappardelle or pasta of choice
9 tablespoons (1 stick + 1 tablespoon) butter
6 cloves garlic, minced (about 4 tablespoons)
6 tablespoons minced fresh sage
20 oz. (about 2½ cups) cremini mushrooms, thinly sliced (see note)
¼ teaspoon kosher salt
3 oz. Pecorino Romano or Parmesan cheese, plus more for serving
Cook pasta according to package directions, until al dente. Reserve ½ cup cooking water, then drain pasta and set aside.
In a 12-inch skillet, brown the butter over medium heat. When it turns light brown and begins to smell nutty, add the garlic and sage. Cook for 1 minute or until fragrant.
Add the mushrooms and salt. Cook until browned and the edges turn crispy, about 8–10 minutes.
Add the pasta and gently toss. Add ¼ cup reserved pasta water. Add the cheese and stir; as the cheese melts and combines with the butter and the starchy water, the pasta will become creamy. (If needed, add more of the reserved pasta water, 1 tablespoon at a time.)
Sprinkle with extra grated Pecorino Romano or Parmesan and serve.
NOTE: Mix and match your mushrooms!
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The post Buttery Pappardelle with Mushrooms and Fresh Sage appeared first on Ami Magazine.
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