Ingredients
- 1 pound papperdale pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 1 shallot, finely chopped
- 5 cloves garlic, minced
- 3/4 cup heavy cream
- 3/4 cup chicken broth
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the papperdale and cook according to package directions until al dente. Before you drain the pasta, reserve at least 1 cup of the starchy cooking water.
Brown the Mushrooms Correctly
While the pasta cooks, heat the butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and foaming, add the sliced mushrooms in a single, even layer.
Do not stir them for at least 3-4 minutes. You need to let them sit and develop a dark golden-brown sear on one side. Once they are browned, you can stir them and continue to cook for another ~4-5 minutes until they are tender and browned all over.
Add the chopped shallot to the skillet and cook for 2 minutes until it softens. Stir in the minced garlic and cook for one minute more until fragrant.
Build the Cream Sauce
Pour the heavy cream and chicken broth into the skillet. Add the lemon zest, salt, and pepper. Bring the sauce to a simmer and let it bubble for ~4-5 minutes, until it has reduced and thickened slightly.
Finish the Dish
Add the drained pasta directly to the skillet with the sauce. Use tongs to toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Take the skillet completely off the heat. This is a crucial step to prevent the cheese from clumping. Sprinkle in the grated Parmesan and the chopped parsley, and toss continuously until the cheese melts into a smooth, creamy sauce.
Stir in the fresh lemon juice at the very end. This final hit of acid brightens all the flavors. Serve immediately with extra Parmesan cheese.
Creamy Lemon Mushroom Pasta
Ingredients
- 1 pound papperdale pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound cremini mushrooms sliced
- 1 shallot finely chopped
- 5 cloves garlic minced
- 3/4 cup heavy cream
- 3/4 cup chicken broth
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of the salted water to a boil and cook the papperdale pasta until al dente according to the package directions. Reserve 1 cup of the pasta water before draining.
- Heat the butter and the olive oil in a large skillet over medium-high heat until the butter is melted and foaming.
- Add the mushrooms in a single layer and let them sear undisturbed for 3-4 minutes until golden brown on one side.
- Stir the mushrooms and continue cooking for 4-5 minutes until tender and browned all over.
- Add the shallot and cook for 2 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and the chicken broth, then add the lemon zest, salt, and pepper.
- Simmer the sauce for 4-5 minutes until slightly thickened.
- Add the drained pasta to the skillet and toss to coat well in the sauce. Add splashes of the reserved pasta water if needed to loosen the sauce.
- Remove the skillet from heat completely, then add the Parmesan and the parsley. Toss continuously until the cheese melts smoothly.
- Stir in the fresh lemon juice and serve immediately with extra Parmesan.
