Pasta with Mushrooms and Mascarpone

1. 1

   Melt 1/2 tablespoon of the butter in a large, deep skillet.

2. 2

   When the foam subsides, add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, 4 to 5 minutes.

3. 3

   Transfer the bread crumbs to a plate and wipe out the skillet with a paper towel.

4. 4

   In a large pot of boiling salted water, cook the pasta until just barely al dente.

5. 5

   Drain the pasta, reserving 1 1/2 cups of the pasta cooking water.

6. 6

   Meanwhile, melt the remaining 3 1/2 tablespoons of butter in the skillet.

7. 7

   Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until tender and lightly browned, about 5 minutes.

8. 8

   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.

9. 9

   Stir in the mascarpone and 3/4 cup of the reserved pasta cooking water and cook until a creamy sauce forms.

10. 10

    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.

11. 11

    Transfer to a large, warmed bowl, sprinkle with the toasted bread crumbs and chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.