Ingredients

• 16 ounces of fettucce pasta

• 16 ounces of sliced mushrooms

• 3 cloves garlic, minced

• 1 bunch fresh parsley, finely chopped

• 10 tablespoons of Pecorino Romano Cheese, finely grated

• 1 cup of milk

• 4 ounces of butter

• Extra virgin olive oil

• Salt and black pepper

• Sea salt (for pasta water)

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Instructions

1. Wash and slice the mushrooms to your preferred thickness.

2. Heat a large skillet over medium heat. Add 8 tablespoons of Extra Virgin Olive Oil and a small splash of water to prevent the garlic from burning.

3. Add the minced garlic and sauté for about 30 seconds, until lightly golden.

4. Add the mushrooms. Stir well and season with salt and pepper.

5. Add the butter and cook on medium-high heat for about 10 minutes, stirring occasionally, until the mushrooms are soft.

6. Meanwhile, bring 6 quarts of water to boil in a large pot. Add 2 tablespoons of sea salt and cook the pasta according to package instructions.

7. When the mushrooms are soft, transfer 25% of them to a blender. Add a small splash of Extra Virgin Olive Oil.

8. Blend briefly, then add a splash of milk and blend again until smooth. Set aside.

9. Add the chopped parsley to the mushrooms remaining in the pan and stir. Pour in the remainder of the milk and cook until most of it evaporates.

10. Stir in the blended mushroom cream and mix well.

11. Before draining the pasta, reserve one cup of pasta cooking water. Drain the pasta.

12. Add the pasta directly to the pan with the sauce. Toss with tongs, adding reserved pasta water as needed to loosen the sauce.

13. Once the pasta is well coated and the sauce has a creamy consistency, turn off the heat.

14. Sprinkle the grated Pecorino Romano Cheese over the pasta and toss quickly to blend the cheese into the mix.