Creamy Mushroom Pasta with Crispy Edges

Ingredients

• 8 oz pasta (rigatoni or fettuccine)
• 12 oz Mushroom, thick-sliced
• 3 tbsp butter
• 3 cloves garlic, sliced
• ½ cup cream
• ½ cup grated parmesan
• 1 tsp fresh thyme leaves
• Splash of white wine or lemon juice
• Black pepper, a lot

Method

1. Boil the pasta in aggressively salted water to 1 minute shy of the box time. Reserve a cup of pasta water like your dinner depends on it — it does.
2. Meanwhile, sear the Mushroom in butter over medium-high WITHOUT salt until deeply browned — salt early and it steams instead. Season at the end with thyme.
3. Add garlic for 30 seconds, deglaze with wine, then add cream and let it bubble once.
4. Toss in the pasta with a splash of pasta water and the parmesan, stirring hard until the sauce clings glossily. Finish with an irresponsible amount of black pepper.