Cacio e Pepe Pasta with Roasted Mushrooms (Cheese and Pepper Pasta with Roasted Mushrooms)
Description
Make this easy, tasty Italian pasta dish with a few simple ingredients. Serve it with a salad and garlic bread.
Ingredients
1 lb. tagliatelle pasta (can substitute fettuccini, if you can't find it)
freshly ground black pepper, to taste
8 oz. finely grated fresh Parmesan cheese
4 oz. (1/2 stick) butter
Roasted Mushrooms:
1 lb. hen-of-the-woods (Mataki) mushrooms or your favorite
2 T. garlic, minced
2 T. crushed red pepper flakes
3 T. salt
2 T. freshly ground black pepper
Directions
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Pasta:
Bring a large pot of well salted water to a boil. Cook pasta according to package directions, about 10-12 minutes.
Finely grate Parmesan cheese into a large mixing bowl; add pepper and butter to the bowl.
When pasta is done cooking, drain it, reserving a few tablespoons of the pasta water. Add cooked/drained pasta to the bowl; drizzle with reserved pasta water until sauce reaches the desired consistency.
Mushrooms:
Preheat oven to 375 degrees. Line a baking sheet pan with parchment paper.
Break mushroom bunches in half; arrange in single layer on the prepared baking sheet, being careful to not over crowd the mushrooms, so that they don't turn out soggy. Sprinkle the garlic, red pepper flakes, salt and pepper over the mushrooms.
Roast 20 minutes or until mushrooms are slightly crispy on the edges and cooked through.
Assembly:
Top the pasta with the roasted mushrooms and additional Parmesan cheese.
Serve immediately.
4 servings.