Creamy Garlic Mushroom Pasta | EASIEST METHOD!

today i'm sure you make a creamy garlic mushroom sauce with pecorino romano cheese clean your mushrooms with a damp rag then cut off that little end that tends to be hard slice the mushrooms up into about a quarter inch maybe three sixteenths of an inch thick slice the garlic up you could also mince it remove the stems from your parsley and then mince a couple tablespoons here i have a couple versions of pecorino romano cheese any of them are fine just grate up about a half a cup you'll need a little bit more for later too this is a real quick one so i recommend that you get your pasta going right when you have your mushrooms done here the mushrooms they're ready to go they're gonna sear up quickly keto large pan to medium well add a couple tablespoons of olive oil and add the sliced garlic after sauteing that garlic for a couple minutes add in the mushrooms and turn heat to medium to medium-high after about five to seven minutes the mushrooms will start to release their water and then they will start to brown more in the pan [Music] once that water releases from the mushrooms and the mushrooms are brown season with a half a teaspoon of salt and about a quarter teaspoon of black pepper bring a large pot of water to boil and add two tablespoons of kosher salt add the pasta to the pot and stir it well so it does not stick i'm using fettuccine tonight for this one this is papadeli and this is the one that uh this is the one that's on my website i use poppadeli for the picture and i honestly think fettuccine might be better so if you can't find papadely use fettuccine use whatever you like you can use a short pasta too it really doesn't matter for a heavy sauce normally you want to use a heavy thick pasta pasta shape does play a does play an important role this is a heavy sauce we want a heavy pasta you just you just get in there you grab it you know you get your hands well too hard right now you should go to this japanese restaurant it was the best japanese restaurant in long island where i'm from they just closed down we don't know what happened we don't know what happened something happened to the wife it was a husband and wife he was an amazing chef and he had hands of just like you know those chef hands he would like put his hands in like frying oil and just grab whatever and uh just amazing the more you cook pasta more easily you'll be able to just take a tong and grab it right away and test it all right so i'm gonna put a couple cups of not a couple cups i'm gonna put a couple ladles which is gonna be less than one cup of pasta water in here with the mushrooms and i turn the heat to medium i'm doing this about three minutes prior to the pasta being finished so then i can pull the pasta out and toss it right in the sauce i'm using a half a pound of pasta so the full recipe calls for a full pound so everything i'm doing is reduced by half i'm using a half a cup of cream right now the written recipe has a full copper cream add a half a cup of cream to the pan and cook over medium low heat add in the half a cup of pecorino romano cheese and stir to incorporate pasta's almost done this is a little bit loose right now may add a little bit more cheese [Music] the pasta is al dente and i'm gonna let it cook in the mushroom cream sauce for about a minute to two minutes test your pasta if it starts to be if it's start if it's cooked all the way you gotta turn the heat off you got to serve but this is pretty hard right now so but i can allow it to cook for a minute or two in this sauce right now if it's too wet at the end right here i'm going to add a little bit more cheese and if you have a sauce that's too thick you take a little bit of pasta water that's why you always save your pasta water and you just add a little bit i'm turning my heat off right now this is pretty much how i want it it looks a little wet but by the time you get your family down and everything it's going to stiffen up dramatically you really can't mess this one up because you have your pasta water and you have your cheese you can make it thicker or looser at any time you want the only thing you want to do now before you serve it is just taste it my heat is off completely it's basically a cross between fettuccine alfredo and caccio pepe because normally fettuccine alfredo uses parmesan reggiano this one i'm using pecorino romano pecorino romano cream sauce but i'm using you know cream and stuff that you wouldn't use in cachio pepe that's phenomenal right now all right phenomenal you see that how it's stiffening up see that a little bit of salt and a little bit of pepper i appreciate you watching and i will see you next time [Music]

Channel: Sip and Feast

Views: 2,462,363

Keywords: garlic mushroom pasta, creamy garlic mushroom pasta, mushroom cream sauce, pecorino cream sauce, garlic and mushrooms, sip and feast, jim delmage

Id: YIJEam3SNWU

Length: 8min 36sec (516 seconds)

Published: Fri Oct 16 2020