Bucatini Pasta with Mushroom Cream Sauce

Add this mushroom cream sauce to your pasta night lineup. Featuring your choice of mushrooms and our Bucatini Pasta in an irresistibly smooth and buttery cream sauce, this pasta recipes put the “comfort” in “comfort food.”

INGREDIENTS

• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 1 lb. mixed mushrooms, torn into bite-size pieces (we used Cremini and Baby Bella)
• Kosher salt
• 2 medium shallots, finely chopped
• 1 lb. DeLallo Spaghetti or DeLallo Bucatini
• ½ cup heavy cream
• ⅓ cup finely chopped parsley
• Zest and juice of ½ lemon
• 2 Tbsp. unsalted butter, cut into pieces
• 1 teaspoon celery salt
• ½ cup freshly shredded Saviola Imported Parmigiano Reggiano D.O.P. Wedge, plus more for serving
• Freshly ground black pepper

DIRECTIONS

1. Bring 5 quarts of salted water to a boil. Once boiling, add pasta and cook according to package instructions. Drain, reserving 1 cup of hot pasta cooking water.
2. Meanwhile, heat oil in a large pot over medium-high. Cook mushrooms, undisturbed, until edges are slightly brown, about 3 minutes. Stir and continue to cook, stirring occasionally until cooked through, about 5 minutes. Season with salt.
3. Reduce heat to medium-low and add shallots and cook, stirring often until translucent and softened, about 2 minutes.
4. Add cream and 1 cup pasta cooking liquid to the mushrooms and shallots. Increase heat to medium, bring to a simmer, and cook stirring constantly, until liquid is slightly thickened, about 3 minutes.
5. Remove pot from heat. Add lemon zest and juice, parsley, butter, celery salt and Parmesan, and lots of pepper and stir to combine.
6. Add cooked pasta to the sauce and serve.