Cacio e Pepe with Mushrooms (for two)
Cacio e Pepe with mushrooms is a creamy mushroom pasta filled with flavors of parmesan, salt, pepper, and spaghetti noodles! Just for two!
Servings: 2 servings
Calories: 833kcal
Equipment
Ingredients
- 5 ounces uncooked pasta cooked al dente
- 2 Tablespoons olive oil divided
- 2 Tablespoons unsalted butter divided
- 1 cup sliced mushrooms
- 1 ½ cups freshly shredded parmesan cheese
- Salt & pepper to taste
- Garnish with more parmesan cheese drizzle of olive oil and fresh herbs like chives and parsley
Instructions
- Cook pasta according to the package. Drain.
- While pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet. Add sliced mushrooms and saute for about 4 minutes or so. Mushrooms will be browned on both sides. Salt and pepper to taste.
- Add in the remaining butter and olive oil to the mushrooms in the pan.
- Reduce the heat to low, and stir in the shredded parmesan cheese until it’s melted. (*see notes)
- Stir in cooked pasta.
- Drizzle with a little olive oil. Serve hot, garnished with fresh chives, parsley and more parmesan.
Notes
If the sauce seems too thick after stirring in the cheese, add a bit of the hot pasta water and stir it in. Continue the process until the sauce is where you like it.
Nutrition
Serving: 1g | Calories: 833kcal | Carbohydrates: 61g | Protein: 35g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 27g | Cholesterol: 76mg | Sodium: 1220mg | Fiber: 4g | Sugar: 4g