Cacio e Pepe with Mushrooms

Cacio e Pepe with Mushrooms

 Cacio e Pepe with Mushrooms Recipe. 

Comfort. Food. COMFORT FOOD. I don't get cozier than when I am curled up in a blanket on my sofa with a bowl of warm noodles. The ones I used in this recipe can be found in the refrigerated section of most grocery stores, and when cooked properly they are the closest thing I have found to fresh pasta in a hurry. You can also make this recipe without the mushrooms (even though I love them!), and you can use any type of noodles you like (although these really add an extra kick). Just make sure to cook the noodles according to the package instructions if you shake it up! 

 Cacio e Pepe with Mushrooms Recipe. 

Cacio e Pepe with Mushrooms

Prep Time = 5 minutes / Active Time = 30 minutes / Yield = 2 servings

Ingredients:

  • 1 cup button mushrooms, washed, sliced
  • 2 tablespoons olive oil
  • Kosher salt 
  • 1 9-ounce package Buitoni Roasted Garlic and Chive Pappardelle pasta 
  • 3 tablespoons unsalted butter, cubed, divided
  • Freshly cracked black pepper
  • 3/4 cup finely grated Parmesan
  • 1/3 cup finely grated Pecorino

Steps:

  1. In a large skillet, saute mushrooms in 2 tablespoons olive oil. 
  2. Bring 3 quarts water to a boil in a medium pot. Season with salt. Add pasta and cook, stirring occasionally, for about 4 minutes. Drain, reserving 1 cup pasta cooking water.
  3. Add 2 tablespoons butter to the skillet with the mushrooms. Melt, stirring constantly, over medium heat. Add desired amount of fresh pepper and cook, while stirring, for about 1 minute.
  4. Add 1 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted.
  5. Remove pan from heat. Add Pecorino, stirring and tossing until cheese melts and sauce coats the pasta.
  6. Serve with additional pepper and Parmesan if desired. 

Love this tasty pasta dish? Let me know in the comments below!

 Cacio e Pepe with Mushrooms Recipe. 
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