Name: Mushroom and Black Pepper Pasta
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: Kosher salt; 8 ounces linguine; 3 tablespoons salted butter; 4 ounces cremini mushrooms, sliced thin; 3 cloves garlic, sliced thin; 3/4 cup cream; 1/4 cup grated Parmesan; 2 teaspoons freshly cracked black pepper; Fresh parsley leaves, to garnish

Directions

Watch how to make this recipe.

Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.

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Mushroom and Black Pepper Pasta

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