Bucatini With Mushrooms And Roquefort Sauce

1. 1

   Thoroughly clean the mushrooms and, if they're large, cut in half or quarters; otherwise leave them whole.

2. 2

   In a skillet, heat the olive oil with the garlic clove over medium-high heat. Add the mushrooms and let them brown all over, while loosing some of their natural humidity. Season with salt and freshly ground black pepper.

3. 3

   Cook the pasta in boiling water, seasoned with salt (the amount of time varies but it's mentioned on the package). Drain the water, keeping 2 or 3 tablespoons of it.

4. 4

   Add the cheese to the pasta and stir to melt a little. To make the cheese sauce creamier, add some of the cooking water that you've reserved, if necessary.

5. 5

   Add the mushrooms and serve immediately, garnished with fresh oregano.

* Per serving · 4 servings · Values may vary.

No additional tips available.