Ingredients:
8 ouncesshort pasta, like campanelle
1 1/2 teaspoonsfreshly and coarsely cracked black pepper, plus more for garnish
1 tablespoonextra-virgin olive oil
3 tablespoonsVermont Creamery Cultured Butter With Sea Salt, divided and cut into 1-tablespoon pieces
8-10 cremini mushrooms, stems trimmed (if dry), caps and stems thinly sliced about 1/4-inch (if the mushrooms are small, slice caps and stems together)
3/4 cupgrated Pecorino Romano cheese, plus more for garnish
1 1/2 cupsreserved pasta water, divided (there were will be some left over)
Kosher salt, optional and to taste
Directions:
Bring a medium pot filled with salted water to boil for the pasta. Cook pasta 1 minute shy of al dente, according to the package directions. Drain, reserving 1 1/2 cups of pasta water.
Meanwhile, prepare the mushrooms: Add the freshly and coarsely ground black pepper to a large, cold skillet. Turn heat to medium-low and toast until fragrant, about 30 to 60 seconds.
Raise to medium-high heat, and add extra-virgin olive oil plus 2 tablespoons salted butter. When butter foams, add the mushrooms. Thoroughly toss to coat. Arrange the mushrooms in a single layer at the bottom of the pan (as much as you can). Cook, stirring occasionally and making sure to lift up any black pepper bits from the bottom of the pan. Liquid will be released from the mushrooms during the cooking process; don’t be alarmed. Cook mushrooms for a total of about 8 to 10 minutes, until they start to get browned and most liquid has evaporated. If the pasta is still cooking, remove the skillet from the heat and set aside until pasta is done.
While the mushrooms cook, prepare the cheese “paste”: In a small mixing bowl, add the Pecorino cheese and 3 to 4 tablespoons of the reserved pasta water. Mix to form a loose paste. Set aside.
Return the skillet to medium-low heat. Add the almost-al dente pasta, 1/2 cup of the reserved pasta water, and the remaining tablespoon of salted butter. Cook and toss to combine with the mushrooms, being sure to scrape up any bits on the bottom of the pan. Turn the heat off. Add the cheese paste and another 1/2 cup of the reserved pasta water. Stir well until pasta is well-coated and glossy, and absorbs most of the liquid. If the bottom of the pan looks dry, add more reserved pasta water, 1 tablespoon at a time. Taste and season with a pinch of kosher salt, if needed.
Plate and top with additional coarse black pepper and grated Pecorino, if you’d like. Serve immediately.