CREAMY MUSHROOM BUCATINI 🍄 Bucatini is my favorite of the long pasta shapes. I am so excited for you guys to enjoy this one! It’s super savory, yet simple. I hope you love it!
Creamy Mushroom Bucatini (serves 4)
1/2 Box Bucatini (I used @barillaus Al Bronzo)
1 5 oz container, chopped shitake Mushrooms (other mushrooms work too)
1 shallot, sliced (or small onion)
1 clove garlic, minced
1 oz white wine
1/4 C chicken broth or stock (can use veg too)
1/3 C heavy cream
1 C pecorino cheese
1 C parmesan cheese
1 handful fresh flat leaf Italian parsley, chopped
2 tbsp olive oil
Reserve pasta water
Salt and pepper
Boil a large pot of generously salted water for the bucatini. Bucatini shouldn’t be broken, so use a large pot.
Wash, dry and dice mushrooms. Slice shallot, mince garlic, chop parsley, and grate Parmesan and pecorino cheese. The mix is key here!
Heat olive oil on medium. When hot, add in mushrooms and let them get crispy (takes about 5 minutes). Be careful not to burn. You can reduce heat to medium low once they start to crisp.
Add in shallots, garlic, salt, pepper and a splash of white wine. Mix and let simmer.
Add cream, chicken stock and 3/4 of both cheeses. Mix well. Let simmer and thicken. Add fresh chopped parsley and mix.
Add in bucatini when cooked al dente with some pasta water. Toss with the remainder of the cheese. Remove heat or set to the lowest. Continue to mix until it gets glossy!
Serve with more fresh cheese and parsley. Enjoy!
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Check out a video of this recipe over on Instagram here.