Ingredients

3 tbsp. extra-virgin olive oil

3/4 c. chopped pecans

2 sprigs fresh rosemary (optional)

1 tsp. lemon zest

3 tbsp. butter

1 lb. mixed mushrooms, such as maitake, shiitake, cremini, or oyster, torn or sliced into bite-sized pieces

Kosher salt

Freshly ground black pepper

1 lb. pasta, such as rigatoni

1 large shallot, finely chopped

1/2 c. chopped fresh parsley, divided

1/2 c. dry white wine

3/4 c. heavy cream

1/2 c. freshly grated Parmesan, plus more for serving

2 tbsp. lemon juice (from 1 lemon)

Instructions

Step 1: In a large, high-sided skillet, heat olive oil over medium heat until shimmering. Add chopped pecans and rosemary sprigs if using. Cook, stirring frequently, until the nuts are golden, about 3 minutes. Transfer pecans to a medium heat-proof bowl; toss with lemon zest and a pinch of salt.

Step 2: Wipe out the skillet, then return it to the heat and add butter. Once melted, add the mixed mushrooms along with a large pinch of salt and several grinds of black pepper. Stir to combine. Cover and cook for about 5 minutes to allow the mushrooms to release their liquid.

Step 3: Uncover and continue cooking, stirring occasionally, until the mushrooms are golden and no liquid remains, about 3 to 5 minutes more.

Step 4: While mushrooms cook, boil pasta in a large pot of salted water until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.

Step 5: Add the finely chopped shallot and 1/4 cup of chopped parsley to the skillet with the mushrooms. Cook, stirring until fragrant, about 1 to 2 minutes.

Step 6: Pour in the white wine and cook until it has mostly evaporated, about 3 to 4 minutes. Then add the cooked pasta, heavy cream, and half a cup of the reserved pasta water. Toss frequently and cook until the sauce thickens slightly, about 3 minutes.

Step 7: Remove the skillet from heat. Stir in the grated Parmesan, lemon juice, and remaining parsley. Taste and adjust seasoning with salt and pepper as needed.

Step 8: Serve the pasta topped with the fried pecans and additional Parmesan cheese.

Tips & Variations

Use a mix of different mushrooms for varied texture and flavor, such as cremini, shiitake, and oyster.

To make it vegetarian, ensure the Parmesan is free from animal rennet or use a plant-based alternative.

Add a pinch of red pepper flakes for a subtle spicy kick.

Swap rigatoni for fettuccine or penne depending on your preference.

For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.

FAQs

Can I use dried mushrooms instead of fresh?

Fresh mushrooms are recommended for the best texture and flavor, but you can use dried mushrooms if rehydrated properly. Soak them in warm water for 20-30 minutes, drain, and then use them in the recipe. You may want to reduce the amount of other liquids slightly.

What can I substitute for white wine?

If you prefer not to use white wine, you can substitute with low-sodium chicken or vegetable broth with a splash of lemon juice for acidity. Avoid using grape juice or other sweet liquids as they can alter the flavor balance.