Mushroom and Black Pepper Pasta ala ~DKBB~

Mushroom and Black Pepper Pasta ala ~DKBB~

(original recipe from www.thepioneerwoman.com)

 

Photo from The Pioneer Woman

Kosher salt
8 oz. linguine (or similar type pasta)
3 Tbsp. salted butter
8 oz. each of two kinds of mushrooms (what’s available where you live will dictate this)
4 cloves of garlic, thinly sliced
1 shallot, diced
1 Tbsp. fresh cracked black pepper
1 Tbsp. Trader Joe’s ground fermented black garlic (optional)
¾ c. heavy cream
¼ c. ground parmesan or Parmigiano Reggiano cheese, plus additional for serving (or any other such cheese you may prefer)

Fresh parsley (optional)

• Bring pot of lightly salted (using kosher salt) water to a boil and add the pasta; cook for 2 minutes less than package directions.
• Using a glass measuring cup or heatproof pitcher, scoop 1½ cups of pasta water out, then drain the pasta and set aside.
• Melt butter in large skillet over medium heat; add mushrooms, garlic, and shallot and cook, stirring until the liquid cooks off and the mushrooms are golden (7 to 8 minutes).
• Add a pinch of kosher salt and the black pepper (it will look like too much pepper, but it’s not) and black garlic; stir and cook for another couple minutes.
• Pour in the cream, stir it in well, and let it boil gently and thicken (about 2 minutes).
• Reduce heat to low and add the cheese, stirring it in well, then the drained pasta; make sure to coat the pasta well with the sauce.
• Add in some of the reserved pasta water if the sauce gets too thick.
• Dish up the pasta with lots of mushrooms and sprinkle on more cheese and sprinkle on fresh parsley if desired.