Categories: Pasta

Ingredients

• 1 pound dry spaghetti
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, cleaned, caps removed, and sliced
• Kosher salt
• Freshly ground black pepper
• 6 cloves garlic, minced
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes, or according to package instructions. Reserve 3/4 cup of the cooking water, drain the pasta, and set it aside.

2. Meanwhile, heat 1 tablespoon of the butter and the oil in a large skillet over medium heat. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the garlic and remaining 2 tablespoons butter and sauté for 1 minute more.

3. Add the cooked spaghetti, reserved cooking water, and 1/2 cup cheese. Toss and stir until the water has just evaporated and the cheese has melted into the pasta, about 2 minutes. Add the parsley and toss once more to combine. Serve in shallow bowls, sprinkling with additional grated cheese over each serving.

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