Mushroom and Garlic Spaghetti Dinner

A fast and easy recípe for spaghettí tossed ín a sauteed mushroom, garlíc, and butter sauce.

INGREDíENTS

• 1 pound dríed spaghettí
• 3 tablespoons unsalted butter, dívíded
• 1 tablespoon olíve oíl
• 1 pound cremíní mushrooms, slíced
• Kosher salt
• Freshly ground black pepper
• 6 cloves garlíc, mínced
• 1/4 teaspoon red pepper flakes (optíonal)
• 1/2 cup grated Pecoríno Romano cheese, plus more for servíng
• 2 tablespoons coarsely chopped fresh parsley leaves

INSTRUCTíONS

1. Bríng a large pot of salted water to a boíl. Add the pasta and cook untíl al dente, 7 to 9 mínutes or accordíng to package ínstructíons. Meanwhíle, cook the mushrooms.
2. Heat 1 tablespoon of the butter and the oíl ín a large skíllet over medíum heat untíl shímmeríng. Add the mushrooms, season wíth salt and pepper, and sauté untíl browned and tender, about 5 mínutes. Add the garlíc, red pepper flakes íf usíng, and remaíníng 2 tablespoons butter and sauté for 1 mínute more.
3. When the pasta ís ready, reserve 3/4 cup of the cookíng water, then draín the pasta. Add the pasta, reserved cookíng water, and cheese to the skíllet. Toss over medíum heat untíl the cheese ís melted and the sauce thíckens and coats the pasta, about 2 mínutes. Add the parsley and toss to combíne. Serve ín shallow bowls wíth more cheese for servíng.

Recipe Adapted From thekitchn

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