Cacio e Pepe with Roasted Maitake Mushrooms
Ingredients
- 8 oz. Tagliatelle pasta
- 1 cup grated Parmesan cheese
- ½ stick unsalted butter room temperature
- 1 lb. Maitake (hen of the woods) mushrooms
- 6 cloves minced garlic
- 1 tbslp. fresh chopped thyme leaves
- 1 tblsp. crushed red pepper
- 1 tblsp. salt
- 2 tblsp. freshly ground black pepper (divided use)
Preparation
- Bring a large pot of salted water to boil and cook to al dente. Reserve 1 cup of pasta water.
- In large mixing bowl add butter, Parmesan cheese and 1 tblsp. of pepper.
- Preheat oven to 375°.
- Break cleaned mushrooms into small bunches in bowl and add garlic, thyme, red pepper, salt and black pepper and mix thoroughly.
- Lay in a single layer on a parchment lined cookie sheet and roast for 20 minutes until mushrooms are crispy at edges and cooked through.
- Drain pasta and add ½ cup of pasta water to cheese mixture and stir to combine.
- Add cooked pasta and stir to mix thoroughly if needed drizzle more pasta water to loosen the sauce.
- Add roasted mushrooms and mix to combine.
- Add more pepper if needed and pass cheese at table.