Creamy Mushroom and Black Garlic Pasta
Creamy mushroom and black garlic pasta made with butter, cream, Parmesan, and black pepper. Rich, savory, and full of umami flavor.
Equipment
- Normal Kitchen Utensils
Ingredients
- 8 Oz. Pasta Fettucine, Linguine, Tagliatelle, Pappardelle or even Farfalle
- 8-10 Oz. Mushrooms, Sliced Cremini or White Button
- 5-6 Cloves Black Garlic, Peeled See notes if you can't get black garlic.
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 3/4 C Heavy Cream
- 1/2 C Finely Grated Parmesan Cheese Plus More for Garnish
- 1 Tbsp Dry White Wine for Deglazing (Optional)
- Salt and Fresh Ground Black Pepper to Taste
Instructions
- Set a pot of water to boil for the pasta. Once boiling, salt the water, add the pasta, and boil to just before al dente. Reserve 1 C of the pasta water.8 Oz. Pasta
- Get the sauce started while you boil the pasta. It takes 12-13 minutes to cook before you need the reserved pasta water.
- Heat the butter and olive oil in a wide skillet over medium-high heat.2 Tbsp Butter, 1 Tbsp Olive Oil
- Once the butter is melted, add the mushrooms. Arrange them in a single layer in the pan and let them cook for 2-3 minutes to start browning.8-10 Oz. Mushrooms, Sliced
- After the initial browning, stir every minute or two, continuing to cook the mushrooms until they are deeply golden and their moisture has cooked off. Lightly salt them once golden.Salt and Fresh Ground Black Pepper to Taste
- Cut the heat to medium. Mash the black garlic into a paste and add 2/3 of it to the mushrooms (save the last third for the end). Cook the garlic in the mushrooms for 30 seconds to warm it up. Be sure not to cook it too long or it will change the flavor.5-6 Cloves Black Garlic, Peeled
- (Optional): add the white wine and stir 30 more seconds to help deglaze the pan.1 Tbsp Dry White Wine for Deglazing
- Add the cream and 1/4 C of the reserved pasta water. Bring it to a simmer for 2-3 minutes to thicken slightly.3/4 C Heavy Cream
- Cut the heat to low and add the pasta. Toss the pasta with the sauce to finish cooking. Add more reserved pasta water as needed until the sauce is glossy and loose.
- Turn the heat off and mix in the Parmesan cheese. Mix until fully emulsified, adding pasta water as needed.1/2 C Finely Grated Parmesan Cheese
- Stir in the remaining black garlic and season the pasta with salt and pepper to taste.
- Serve right away topped with more fresh cracked black pepper and Parmesan cheese.
Notes
If you don't have black garlic, try using 4-6 cloves of roasted garlic (mashed) plus one of the following:
1/4 tsp soy sauce
1/4 tsp white miso
a few drops of balsamic vinegar
You might also try combining the soy sauce and balsamic vinegar.