Buttery Pappardelle with Mushrooms and Fresh Sage

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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