Equipment
Ingredients
Pasta
- 400 g dried linguine
- 20 g kosher salt
Mushroom & Sage Sauce
- 300 g cremini mushrooms, cleaned and thickly sliced
- 15 ml olive oil
- 60 g unsalted butter, cubed
- 4 garlic, thinly sliced
- 12 fresh sage leaves, whole
- 40 g parmigiano-reggiano, finely grated
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a large pot of water to a vigorous boil at 100°C/212°F. Season heavily with the kosher salt. Add the linguine and cook until 1 minute shy of al dente according to package instructions.
While the pasta boils, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single even layer. Leave them undisturbed for 3 minutes to develop a deep golden-brown crust, then toss and cook for another 2 minutes.
Reduce the skillet heat to medium. Add the unsalted butter to the mushrooms. Once the butter melts and begins to foam, scatter in the thinly sliced garlic and whole sage leaves. Cook until the butter turns a nutty brown color and the sage is crispy.
Using tongs, transfer the cooked pasta directly from the boiling water into the skillet with the mushrooms and brown butter. The dripping pasta water is essential for the sauce. Toss vigorously to combine.
Remove the skillet entirely from the heat. Gradually sprinkle in the grated Parmigiano-Reggiano while continuously tossing the pasta. Add ladles of the starchy pasta cooking water, about 50ml at a time, vigorously stirring until a creamy, emulsified sauce tightly coats the noodles.
Season generously with freshly cracked black pepper. Transfer to warmed serving bowls and serve immediately.
Chef's Notes
- The secret to restaurant-quality pasta is finishing it in the sauce. Undercooking the pasta slightly in the water allows it to absorb the brown butter and mushroom juices during the final toss.
- Do not salt the mushrooms when they first hit the pan. Salt draws out moisture, which will cause them to steam rather than sear. Season them after they have developed color.
- Save more pasta water than you think you need. As the dish cools between the stove and the table, the starches thicken. Adding a final splash right before plating keeps it perfectly glossy.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over low heat with a splash of water to revive the emulsified sauce.
