Equipment
Ingredients
Pasta
- 400 g dried linguine
- 20 g kosher salt
Mushroom & Sage Sauce
- 300 g cremini mushrooms, cleaned and thickly sliced
- 15 ml olive oil
- 60 g unsalted butter, cubed
- 4 garlic, thinly sliced
- 12 fresh sage leaves, whole
- 40 g parmigiano-reggiano, finely grated
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 580 kcal
- Protein
- 19 g
- Carbohydrates
- 81 g
- Fat
- 20 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 2071 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 39 mg
- Potassium
- 611 mg
- Calcium
- 187 mg
- Iron
- 4.2 mg
- Magnesium
- 72 mg
- Phosphorus
- 360 mg
- Zinc
- 2.7 mg
- Vitamin A
- 123 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.98 mg
- Riboflavin
- 0.81 mg
- Niacin
- 10.1 mg
- Folate
- 257 mcg
- Water
- 87 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of water to a vigorous boil at 100°C/212°F. Season heavily with the kosher salt. Add the linguine and cook until 1 minute shy of al dente according to package instructions.
While the pasta boils, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single even layer. Leave them undisturbed for 3 minutes to develop a deep golden-brown crust, then toss and cook for another 2 minutes.
Reduce the skillet heat to medium. Add the unsalted butter to the mushrooms. Once the butter melts and begins to foam, scatter in the thinly sliced garlic and whole sage leaves. Cook until the butter turns a nutty brown color and the sage is crispy.
Using tongs, transfer the cooked pasta directly from the boiling water into the skillet with the mushrooms and brown butter. The dripping pasta water is essential for the sauce. Toss vigorously to combine.
Remove the skillet entirely from the heat. Gradually sprinkle in the grated Parmigiano-Reggiano while continuously tossing the pasta. Add ladles of the starchy pasta cooking water, about 50ml at a time, vigorously stirring until a creamy, emulsified sauce tightly coats the noodles.
Season generously with freshly cracked black pepper. Transfer to warmed serving bowls and serve immediately.
Chef's Notes
- The secret to restaurant-quality pasta is finishing it in the sauce. Undercooking the pasta slightly in the water allows it to absorb the brown butter and mushroom juices during the final toss.
- Do not salt the mushrooms when they first hit the pan. Salt draws out moisture, which will cause them to steam rather than sear. Season them after they have developed color.
- Save more pasta water than you think you need. As the dish cools between the stove and the table, the starches thicken. Adding a final splash right before plating keeps it perfectly glossy.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a skillet over low heat with a splash of water to revive the emulsified sauce.
Troubleshooting
Sauce looks oily and separated instead of creamy
Cause: The emulsion broke due to insufficient starchy pasta water or the pan being too hot when the cheese was added
Fix: Add another 30ml of hot pasta water and toss vigorously off the heat until it binds back together
Prevention: Always remove the pan from the heat before adding cheese, and use plenty of reserved pasta water to build the emulsion
Mushrooms are rubbery and grey instead of browned
Cause: Crowding the pan or tossing them too soon before a crust could form
Fix: Cannot be fixed once the moisture has released, but the dish will still be edible
Prevention: Use a wide skillet, arrange mushrooms in a single layer, and leave them completely alone for the first few minutes
Cultural Context
This dish pays homage to the rustic, forest-foraged flavors of Northern Italy during autumn. The pairing of earthy fungi, woodsy sage, and rich dairy creates a warming flavor profile deeply rooted in traditional regional cooking.
