Mushroom and Garlic Spaghetti Dinner

A fast and easy rec�pe for spaghett� tossed �n a sauteed mushroom, garl�c, and butter sauce.

INGRED�ENTS

• 1 pound dr�ed spaghett�
• 3 tablespoons unsalted butter, d�v�ded
• 1 tablespoon ol�ve o�l
• 1 pound crem�n� mushrooms, sl�ced
• Kosher salt
• Freshly ground black pepper
• 6 cloves garl�c, m�nced
• 1/4 teaspoon red pepper flakes (opt�onal)
• 1/2 cup grated Pecor�no Romano cheese, plus more for serv�ng
• 2 tablespoons coarsely chopped fresh parsley leaves

INSTRUCT�ONS

1. Br�ng a large pot of salted water to a bo�l. Add the pasta and cook unt�l al dente, 7 to 9 m�nutes or accord�ng to package �nstruct�ons. Meanwh�le, cook the mushrooms.
2. Heat 1 tablespoon of the butter and the o�l �n a large sk�llet over med�um heat unt�l sh�mmer�ng. Add the mushrooms, season w�th salt and pepper, and saut� unt�l browned and tender, about 5 m�nutes. Add the garl�c, red pepper flakes �f us�ng, and rema�n�ng 2 tablespoons butter and saut� for 1 m�nute more.
3. When the pasta �s ready, reserve 3/4 cup of the cook�ng water, then dra�n the pasta. Add the pasta, reserved cook�ng water, and cheese to the sk�llet. Toss over med�um heat unt�l the cheese �s melted and the sauce th�ckens and coats the pasta, about 2 m�nutes. Add the parsley and toss to comb�ne. Serve �n shallow bowls w�th more cheese for serv�ng.

Recipe Adapted From thekitchn