Ingredients:

  • 1 lb (450g) linguine
  • 4 tbsp (60g) kosher salt
  • 3 tbsp (42g) unsalted butter
  • 1 lb (450g) mixed mushrooms (Cremini and Shiitake), sliced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) fresh thyme leaves
  • ½ tsp (3g) cracked black pepper
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) Parmesan cheese, freshly grated
  • 1 cup (240ml) reserved pasta cooking water
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, but pull the pasta out 2 minutes before it reaches al dente. Scoop out 1 cup of the starchy pasta water before draining.
  2. Melt the butter in the skillet over medium-high heat until it begins to foam. Add the mushrooms in a single layer and leave undisturbed for 3-4 minutes until they are mahogany-colored. Add the minced garlic and thyme, sautéing for 60 seconds until fragrant.
  3. Lower the heat to medium and stir in the heavy cream and cracked black pepper. Let it simmer for 2 minutes until slightly thickened.
  4. Add the undercooked linguine and the grated Parmesan to the skillet. Pour in the reserved pasta water gradually, tossing vigorously with tongs until the sauce transforms into a velvety glaze. Stir in the lemon juice at the very last second to brighten the fats.