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1
Bring a large pot of generously-salted (salt is very important as this dish is so simple) water to a boil and cook pasta to just under al dente according to package instructions.
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2
If the package says 9 minutes, take it out around 7 minutes.
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3
Reserve 1 cup of the starchy pasta water before draining the pasta in a strainer.
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4
Set the water and the pasta aside.
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5
In a dry, heavy-bottom skillet set over medium-high heat, brown mushrooms in batches until golden and crisp.
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6
I browned each variety of mushroom on its own as they may have different moisture levels.
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7
It should take about 6-7 minutes per batch to get them nice and golden.
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8
Once all your mushrooms have been browned, remove everything from the pan.
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9
Add the butter and olive oil to the pan and let it get shimmering and hot.
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10
Add the garlic and let it cook until fragrant, 1 minute.
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11
Add the mushrooms, parsley and red pepper flakes and saute until everything is combined, 1-2 minutes.
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12
Remove from heat.
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13
Add pasta back into the large pot.
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14
Scoop the mushroom mixture into the pasta, making sure to really scrape all the good bits from the pan.
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15
Add the Parmesan cheese and 1/4 cup of starchy water and toss everything together.
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16
If its too dry, add more water a little at a time until youve got a nice, loose mushroom sauce coating all the noodles.
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17
Taste for seasoning and add salt if needed.
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18
Garnish each serving with pine nuts, extra Parmesan cheese, parsley and fresh ground pepper.
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19
Adapted from Bon Appetit, October 2007.
