Ingredients
- Pappardelle pasta: 12 ounces
- Cremini or button mushrooms (sliced): 16 ounces
- Unsalted butter: 6 tablespoons
- Fresh garlic (minced): 4 cloves
- Chicken or vegetable stock: 1/2 cup
- Freshly grated Parmesan cheese: 1/2 cup (plus extra for garnish)
- Fresh parsley (chopped): 1/4 cup
- Kosher salt and freshly ground black pepper: To taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Step 2: While the pasta cooks, melt 3 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and sauté for 6-8 minutes, stirring occasionally, until the mushrooms are deeply browned and have released and reabsorbed their liquid. Season with salt and pepper.
- Step 3: Reduce the heat to medium-low, then add the remaining 3 tablespoons of butter and the minced garlic to the skillet. Cook for about 1 minute until the garlic is fragrant, being careful not to burn it. Pour in the 1/2 cup of stock and scrape up any browned bits from the bottom of the pan, allowing the liquid to slightly reduce.
- Step 4: Add the cooked pappardelle and the reserved Parmesan cheese to the sauce in the skillet. Toss everything vigorously to coat. If the sauce seems too thick, gradually stir in a few tablespoons of the reserved pasta water until a creamy, glossy sauce forms.
- Step 5: Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, topped with extra grated Parmesan cheese.
Notes
- Achieve the best umami flavor by resisting the urge to stir the mushrooms too often in Step 2, allowing them to deeply brown and caramelize before reducing the heat.
- Store cooled leftovers in an airtight container for up to 3 days, but be aware that the pappardelle will absorb the remaining sauce as it chills.
- When reheating leftovers, splash in a tablespoon or two of fresh water or stock while gently warming on the stovetop to loosen the sauce and restore its creamy texture.
- Balance the richness of the garlic butter with a light side salad, such as peppery arugula or mixed greens dressed with a simple lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American