Creamy Mushroom Bucatini
After I spotted a jar of Cacio E Pepe sauce at the grocery store, I was intrigued and decided to whip up this dreamy Mushroom Bucatini. Simple ingredients, minimal prep, and so deliciously creamy. Give it a try!
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 450 grams450 grams450 grams Bucatini Pasta
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, diced
- 340 grams340 grams340 grams Crimini Mushrooms, sliced
- 1 cup1 cup1 cup White Wine, I used Pinot Grigio
- 400 ml400 ml400 ml Cacio E Pepe Pasta Sauce - Trader Joe's
- 0.25 cup0.25 cup0.25 cup Parsley, chopped, plus garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Grana Padano Cheese, Garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of cold, generously salted water to a boil. Leave covered.
- Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just about medium. Once heated, let everything sizzle together for about a minute before adding the onion and a good pinch of both salt & pepper. Stir and let the onions cook for about 5 minutes. Watch for browning and reduce your heat slightly if needed. After the 5 minutes, dump in all of your cremini mushrooms along with a generous hit of both salt & pepper. Stir and let the mushrooms cook down for 7 - 10 minutes until they've got some nice caramelized colour. Also, don't worry about any brown bits on the bottom of the skillet, our wine will remove that!
- Once your mushrooms have cooked down, pour in your wine and at the same time, add your bucatini to the boiling water. Season your skillet with another good pinch of both salt & pepper and let the wine bubble away for about 4 minutes or so until reduced by around half. At this point, pour in your Cacio sauce and stir to combine everything in the skillet.
- Once the sauce starts bubbling away, reduce your heat slightly and let the sauce simmer until your pasta is almost al dente. Add a ladle of pasta water to keep it simmering and smooth. Once your pasta is about 1 minute away from al dente perfection, strain it directly in to your creamy mushroom sauce. Toss to combine in the skillet and continue tossing as it bubbles away until the sauce is nice and creamy and pasta is cooked perfectly. Turn off the heat and fold in the parsley. Taste and adjust your salt / pepper if needed / desired. Set aside for 5 minutes.
- Serve your portions garnished with fresh parsley and heaps of grana padano. ENJOY!
Notes
- When I tested this recipe, I accidentally bought Greek Bucatini which is much larger and not ideally suited to what I made. Just use the standard Italian sized Bucatini for this recipe <3
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About This Recipe
Show nutritional information
Coconut Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 886 |
| Fat: | 42 g |
| Carbohydrates: | 107 g |
| Protein: | 30 g |
| Cholesterol: | 41 g |
| Sodium: | 1331 mg |
| Fiber: | 7 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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