Ingredients:

  • 12 oz linguine or fettuccine
  • 1 tbsp salt
  • 1 lb cremini or shiitake mushrooms, sliced
  • 6 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme or sage, finely chopped
  • 1/2 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup grated Pecorino Romano or Parmesan cheese
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of starchy pasta water before draining.
  2. Heat olive oil and 2 tablespoons of butter in a wide skillet over medium-high heat. Spread mushrooms in a single layer and sear undisturbed for 3–4 minutes until mahogany-colored, then stir and cook for another 3 minutes.
  3. Push mushrooms to the edges of the pan. Add the remaining 4 tablespoons of butter to the center. Stir constantly until the butter foams, subsides, and develops brown specks and a nutty aroma. Stir in minced garlic and thyme or sage and sauté for 30–60 seconds.
  4. Add cooked pasta to the skillet. Pour in the reserved pasta water and grated cheese. Toss vigorously over medium heat for 1–2 minutes until the sauce is velvety and glossy. Season with salt and pepper.