Mushroom and Garlic Spaghetti Delight A flavorful twist on a classic pasta dish, featuring sautéed mushrooms and garlic, finished with a touch of Pecorino Romano cheese and fresh parsley. Ingredients 1 pound dried spaghetti 3 tablespoons unsalted butter, divided 1 tablespoon olive oil 1 pound cremini mushrooms, sliced Kosher salt Freshly ground black pepper 6 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) 1/2 cup grated Pecorino Romano cheese, plus more for serving 2 tablespoons coarsely chopped fresh parsley leaves Instructions Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 7 to 9 minutes or as directed on the package. Meanwhile, prepare the mushrooms. In a large skillet, heat 1 tablespoon of butter and the olive oil over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the garlic, red pepper flakes if using, and the remaining 2 tablespoons of butter, then sauté for 1 more minute. When the pasta is done, reserve 3/4 cup of the cooking water, then drain the pasta. Add the pasta, reserved cooking water, and cheese to the skillet. Toss over medium heat until the cheese is melted and the sauce thickens, coating the pasta, about 2 minutes. Add the parsley and toss to combine. Serve in shallow bowls with extra cheese on top.
