Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 8 oz mushrooms, sliced (cremini or button)
- 4 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- 1 tbsp fresh lemon juice
- 1/4 cup reserved pasta cooking water (as needed)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions in well-salted water until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
- Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat.
- Sauté the sliced mushrooms until they brown and release their juices, about 6–8 minutes. Season lightly with salt.
- Add the minced garlic and cook 30–45 seconds until fragrant, stirring so the garlic does not burn.
- Stir in the lemon juice and the remaining 1 tbsp butter. Let the butter melt and deglaze the pan, scraping up any browned bits.
- Add the drained pasta to the skillet. Sprinkle in the grated Parmesan and toss, adding reserved pasta water until the sauce is glossy and coats the noodles.
- Taste and adjust with salt and pepper. Toss in chopped parsley and serve with extra Parmesan and a crack of black pepper.
Notes
Use high heat to brown mushrooms well and reserve pasta water for a silky sauce. Don’t overcook the garlic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian