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Spaghetti Rigati w/ Pecorino & Wild Mush




Source of Recipe


barilla






List of Ingredients



• 1/2 cup Extra virgin olive oil, divided
  
• 1 clove Garlic, minced
  
• 8 ounces Assorted wild mushrooms (such as chanterelle, porcini, crimini, mushrooms and morels)
  
• 1 box (16 ounces) BARILLA Spaghetti Rigati
  
• ½ cup Pecorino Romano cheese, freshly grated plus additional shaved pieces for garnish
  
• 1 tablespoon Butter, softened
  
• 2 tablespoons Italian Parsley, chopped
  






Instructions



1. BRING a large pot of water to a boil.
   
2. HEAT 1/3 cup olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute.
   
   
3. ADD mushrooms; sauté 3 minutes or until tender. Season with salt and pepper to taste. Set aside.
   
4. COOK pasta according to package directions.
   
5. DRAIN pasta reserving 1/3 cup pasta cooking water. Immediately add hot pasta to skillet. Mix well. Remove from heat.
   
6. ADD cheese, butter and remaining olive oil; toss lightly. Add reserved pasta cooking water, if desired to thin.
   
   
7. TRANSFER to serving platter or bowl. Top with parsley and additional Pecorino Romano cheese if desired.
   






Final Comments


Servings: 4-6