Spaghetti with Rosemary-Mushroom Cream Sauce
Author: Katherine Martinelli
Recipe Type: Entree
Yield: 4 servings
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 8 to 9 ounces white button mushrooms, sliced
- 1 cup cream
- 1 tablespoon chopped fresh rosemary
- Salt and pepper
- Freshly grated parmesan
- Cook the spaghetti in a large pot of boiling water until al dente. Drain, reserving ½ cup of the cooking water. Set aside.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the garlic and cook for 1 minute (be careful not to burn the garlic).
- Add the mushrooms and cook, stirring often, until softened, about 10 minutes.
- Lower the heat and add the cream and rosemary. Allow to cook until reduced slightly, about 5 minutes. Add a splash of the reserved cooking water.
- Add the pasta and toss to thoroughly coat.
- Season with salt and pepper and serve with plenty of freshly grated parmesan.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/spaghetti-with-mushroom-cream-sauce-recipe/
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