Mushrooms and shallots are caramelized in olive oil bringing deep, savory notes to this cacio e pepe. Using sheetpans in the oven to roast mushrooms rather than doing so on the stovetop allows for an even browning and limits the amount of excess oil needed to keep the mushrooms from sticking.
- 1 1/2 lbs mixed mushrooms, cleaned and sliced
- 2 sprigs fresh thyme, leaves picked off stems
- 2 large shallots, sliced thinly
- 1/2 C olive oil
- 1/2 lb pasta of your choice
- 6 T butter
- 1/2 C parmesan cheese, grated plus more for topping
- parsley, chopped
- salt and pepper to taste
Preheat the oven to 425 degrees F. Combine mushrooms, thyme, shallots, olive oil, salt and pepper to taste on a large sheet pan. Toss to combine. Divide the mushroom mixture between two sheet pans and spread it in an even layer.
Roast the mushrooms in the oven for a total of 25-30 minutes, taking them out halfway to rotate the pans and mix the mushrooms with a spatula to ensure they brown evenly. Once they’ve become brown and crispy, about 30 minutes, remove from the oven and set aside.
Meanwhile, bring a large pot of salted water to a boil. Once the water has boiled, add the pasta. Cook until 2 minutes shy of the package’s directions for al dente (be sure to reserve some pasta water). While the pasta cooks, heat a large pan over medium heat.
Melt the butter in the pan and add the cooked pasta with 1 cup of pasta water, grated parmesan cheese and lots of pepper. Vigorously stir and toss the pasta over medium heat until it forms a glossy sauce, about 3-4 minutes. Immediately remove from heat.
To serve, divide the pasta into bowls and top with mushrooms, parsley and additional cheese if desired.
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