Ingredients:

  • 1 lb (450g) spaghetti
  • 1 tbsp (15g) kosher salt
  • 1 lb (450g) cremini or baby bella mushrooms, sliced
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 tbsp (56g) unsalted butter, divided
  • 1 medium (50g) shallot, finely minced
  • 6 cloves (18g) garlic, minced
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (60ml) reserved pasta water
  • 2 tbsp (8g) fresh Italian parsley, chopped
  • ½ tsp (3g) cracked black pepper
  • salt to taste

Instructions:

  1. Bring a large pot of water to a rolling boil. Add the kosher salt and spaghetti. Cook until al dente. Before draining, reserve ¼ cup (60ml) of the starchy pasta water, then drain the pasta.
  2. Place a skillet over medium-high heat with the olive oil and 2 tbsp (28g) of butter. Once the butter foams, add the sliced mushrooms in a single layer. Cook undisturbed for 3–4 minutes to develop a brown crust, then stir and cook for another 3 minutes.
  3. Reduce heat to medium. Stir in the minced shallots and cook for 2 minutes until translucent. Add the minced garlic and the remaining 2 tbsp (28g) of butter, stirring constantly for 60 seconds until fragrant.
  4. Toss the cooked spaghetti into the skillet. Pour in the reserved pasta water and grated Parmesan. Toss vigorously over medium heat for 1–2 minutes until a glossy sauce forms. Stir in chopped parsley and black pepper before serving.