Mushroom Garlic Butter Pasta

How to Make Mushroom Garlic Butter Pasta

1. 1

   Step 1: Cook the pasta

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente according to package directions; reserve about 1 cup of the starchy cooking water before draining. Drain the pasta and set aside while you finish the sauce.

   For this step

   • 12 ozspaghetti
   • 1 1/2 tspkosher salt
   
2. 2

   Step 2: Toast the breadcrumbs

   While the pasta cooks, heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the panko and a pinch of the kosher salt and toast, stirring frequently, until golden and crisp, about 3–4 minutes; transfer to a small bowl and set aside.

   For this step

   • 1/2 cuppanko breadcrumbs
   
3. 3

   Step 3: Sauté mushrooms and garlic

   In the same skillet, add the remaining 1 tablespoon olive oil and the butter over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3–4 minutes so they brown, then stir and continue until softened and caramelized, about 6–8 minutes total. Reduce heat to medium, add the minced garlic and cook until fragrant, about 30–45 seconds.

   For this step

   • 12 ozcremini mushrooms, sliced
   • 4 clovesgarlic, minced
   • 4 tbspunsalted butter
   
4. 4

   Step 4: Build the sauce and combine

   Lower the heat and add the drained pasta to the skillet with the mushrooms, along with about 1/2 cup of the reserved pasta water, the grated Parmesan, and the lemon zest and juice. Toss vigorously until the cheese melts and a glossy, slightly loose sauce clings to the pasta, adding more pasta water as needed to reach the desired consistency.

   For this step

   • 1/2 cupgrated Parmesan
   • 1 wholelemon (zest and juice)
   
5. 5

   Step 5: Finish with herbs and seasoning

   Stir in the chopped parsley and taste; adjust with additional salt if needed. Let the pasta sit off the heat for a minute so the flavors meld and the sauce thickens slightly.

   For this step

   • 1/4 cupfresh parsley, chopped
   
6. 6

   Step 6: Serve with crispy breadcrumbs

   Divide the pasta among bowls and generously sprinkle the toasted panko breadcrumbs on top for crunch. Serve immediately so the breadcrumbs stay crisp and enjoy warm.
   

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente according to package directions; reserve about 1 cup of the starchy cooking water before draining. Drain the pasta and set aside while you finish the sauce.
2. While the pasta cooks, heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the panko and a pinch of the kosher salt and toast, stirring frequently, until golden and crisp, about 3–4 minutes; transfer to a small bowl and set aside.
3. In the same skillet, add the remaining 1 tablespoon olive oil and the butter over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3–4 minutes so they brown, then stir and continue until softened and caramelized, about 6–8 minutes total. Reduce heat to medium, add the minced garlic and cook until fragrant, about 30–45 seconds.
4. Lower the heat and add the drained pasta to the skillet with the mushrooms, along with about 1/2 cup of the reserved pasta water, the grated Parmesan, and the lemon zest and juice. Toss vigorously until the cheese melts and a glossy, slightly loose sauce clings to the pasta, adding more pasta water as needed to reach the desired consistency.
5. Stir in the chopped parsley and taste; adjust with additional salt if needed. Let the pasta sit off the heat for a minute so the flavors meld and the sauce thickens slightly.
6. Divide the pasta among bowls and generously sprinkle the toasted panko breadcrumbs on top for crunch. Serve immediately so the breadcrumbs stay crisp and enjoy warm.