Fall in a bowl: This riff on cacio e pepe makes earthy mushrooms the star, cooked in both butter and olive oil before meeting beautiful campanelle pasta. Here, we borrow the technique for creating the classic Roman pasta's velvety sauce (cue the Pecorino Romano), while also leaning on butter for added flavor in the mushrooms. GET THE RECIPE ►► https://f52.co/3pasCK6PREP TIME: 10 minutesCOOK TIME: 20 minutesSERVES: 2-3INGREDIENTS8 ounces short pasta, like campanelle1 1/2 teaspoons freshly cracked black pepper1 tablespoon extra-virgin olive oil3 tablespoons Vermont Creamery Cultured Butter With Sea Salt8-10 cremini mushrooms3/4 cup grated Pecorino Romano cheese1 1/2 cups reserved pasta waterKosher salt, optional and to tasteSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
