Ingredients: |
Ingredients: 4 tablespoons unsalted butter
1/4 cup coarse fresh bread crumbs
1 pound pasta
1 pound assorted stemmed mushrooms, such as cremini, shiitakes and chanterelles, thickly sliced
Salt and freshly ground pepper
1/4 cup heavy cream
1 cup mascarpone (1/2 pound), at room temperature
2 tablespoons snipped chives
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Directions: |
Directions:Step 1
Melt 1/2 tablespoon of the butter in a large, deep skillet. When the foam subsides, add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, 4 to 5 minutes. Transfer the bread crumbs to a plate and wipe out the skillet with a paper towel.
Step 2
In a large pot of boiling salted water, cook the pasta until just barely al dente. Drain the pasta, reserving 1 1/2 cups of the pasta cooking water.
Step 3
Meanwhile, melt the remaining 3 1/2 tablespoons of butter in the skillet. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until tender and lightly browned, about 5 minutes. Add the cream and cook over moderate heat, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 2 minutes. Stir in the mascarpone and 3/4 cup of the reserved pasta cooking water and cook until a creamy sauce forms.
Step 4
Add the pasta to the sauce and toss gently over moderate heat until fully coated and cooked through, about 3 minutes; add the remaining 3/4 cup of pasta cooking water as needed to keep the pasta moist. Transfer to a large, warmed bowl, sprinkle with the toasted bread crumbs and chives and serve.
Contrast the earthiness of the mushrooms in this dish with a rich but medium-bodied red wine that has lots of fruit. A Dolcetto d'Alba would be ideal. |
Personal
Notes: |
Personal
Notes: When I heard about this cookbook project, I immediately thought of this pasta dish which we made during residency training, which is where Nayna and I first met. Residency can be such a exhausting and stressful experience, but the people you meet during it can make it not only bearable but fun. I'm so grateful to have met Nayna and become good friends with her early on during our intern year - we had so many fantastic dinners, nights out, and trips that I look back fondly on! I remember making this dish during one of our home dinner nights, as well as during a super fun NYE weekend when our group rented out a cute Airbnb house and made ourselves a fancy dinner to celebrate. Sending Nayna and Parag much love, and can't wait to see them in Boston soon!
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