Einstein's Creamy Mushroom Pasta

Instructions

Cook the pasta: Bring a large pot of well-salted water to a rolling boil. Cook the linguini until al dente according to package directions. Important: Reserve 1 cup of the starchy pasta cooking water before draining.
Prep the vegetables: While the pasta cooks, clean and slice the mushrooms into uniform pieces. Finely chop the shallots, mince the garlic, and roughly chop the parsley.

Sauté the mushrooms: In a large skillet over medium heat, add olive oil and 2 tbsp butter. Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes to develop a golden crust. Then stir and continue cooking for 4-6 more minutes until they’re well-browned and have released their moisture.
Add aromatics: Stir in the chopped shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Create the cream base: Reduce heat to low. Stir in the double cream and half of the chopped parsley. Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld.

Enrich the sauce: Add the remaining 2 tbsp butter and the grated pecorino romano. Stir gently until the cheese melts and creates a smooth, glossy sauce.
Adjust consistency: Add a splash of the reserved pasta water to loosen the sauce if needed—you want it to coat the pasta beautifully without being too thick.
Combine pasta and sauce: Add the drained pasta to the skillet and toss thoroughly to coat every strand. Add more pasta water gradually if needed to help the sauce cling to the pasta.
Final seasoning: Taste and adjust with salt and freshly ground black pepper. The sauce should be creamy but not heavy, with the mushrooms providing earthy depth.