Creamy Mushroom Pasta

Ingredients

• 1 Pound Mixed Variety of Mushrooms (cremini, shiitake, chanterelle and oyster or any combination )
• 2 Tablespoons Olive Oil (divided )
• 2 Tablespoons Butter (divided)
• 3 Cloves Garlic (smashed or chopped in large pieces )
• 1 teaspoon Kosher Salt
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Pepper
• 1 Tablespoon White Wine
• 1 Pound Bucatini Pasta ((spaghetti is fine but I prefer the larger bucatini) )
• 3/4 Cup Heavy Cream
• 1/2 Lemon (zested)
• 1/2 Lemon (juiced)
• 1/2 Cup Pecorino Romano (freshly grated, (parmesan is fine))
• 1 Cup Pasta Water (after cooking the pasta )
• 2 Tablespoons Butter (additional)
• 1/3 Cup Fresh Parsley (chopped)
• Salt (to taste)

Instructions

1. 1

   Cook the pasta in a large pot of salted water and reserve 1 cup of the pasta water once it is cooked al dente.

2. 2

   In a cast iron or dutch oven over medium high heat, add half of the olive oil and half of the butter (1 tablespoon each). Add half of the mushrooms in a single layer and cook until browned, about 3 minutes, stir and cook another 2-3 minutes.

3. 3

   Remove to a plate and season with half of the salt. Repeat with remaining oil, butter and mushrooms along with the garlic this time. Once caramelized, season with remaining salt and pepper along with the nutmeg.

4. 4

   Stir everything together and then stir in the white wine. Add the cream, lemon zest and juice, cheese and pasta along with 1 cup of the pasta water.

5. 5

   Sprinkle with a little more salt, starting at about 1/4-1/2 teaspoon until the sauce is flavorful.

6. 6

   Add the parsley and butter along and toss everything together until the butter is melted. Serve with more pepper and cheese on top!