- Kosher salt
- 1 pound dried pasta, any form you want
- 2 tablespoons olive oil
- 2 tablespoons salted or unsalted butter
- 1 pound contemporary cremini mushrooms, sliced skinny (see notice)
- 4 medium garlic cloves, minced
- Freshly floor black pepper
- Glug of dry marsala or white wine (optionally available)
- 1/3 cup crème fraîche or mascarpone, or heavy cream
- Handful chopped chives or parsley, to complete (optionally available)
- Grated parmesan or pecorino
In the meantime, warmth your largest sauté pan over excessive warmth. As soon as sizzling, add the olive oil and butter. As soon as the butter has melted, add the mushrooms in as near a good layer as potential and don’t transfer them for about 3 minutes, till they’re browned beneath. Sprinkle with garlic and an excellent quantity of salt and pepper (seasoning is all the pieces right here) and provides them a stir. Cut back warmth to medium-high and cook dinner, stirring, till the mushrooms are delicate and tender and any liquid expelled has cooked off, about 5 minutes. Add the marsala and cook dinner, stirring, till it disappears. Style the mushroom combination; you need it very well-seasoned at this level.
Add your drained pasta and half of the reserved pasta water and cook dinner, stirring, till the pasta absorbs a lot of the liquid, including extra of the reserved pasta water if essential to preserve it slightly saucy, 1 to 2 minutes. Take away the pan from the warmth and stir within the crème fraîche. [If using heavy cream, because it’s thinner, I’d cook it it onto the pasta for 30 to 60 seconds on the stove.] Alter seasoning, if wanted, and end with chives and cheese. Eat instantly.