Pilato
Loading…
N°08 · italian · easy · 25 min · serves 4
Creamy Mushroom Fusilli
Earthy mushrooms, glossy cream, thyme.
Ingredients
- Pilato Fusilli Pasta250g
- Mixed mushrooms — sliced thick400g
- Garlic — minced2 cloves
- Heavy cream200ml
- Butter30g
- Parmigiano Reggiano — grated60g
- Fresh thyme leaves — stripped from stems1 tbsp
- Salt and black pepperto taste
Method
Sear the mushrooms
Heat the butter in a wide pan over medium-high until foaming. Add the mushrooms in a single layer — do not crowd. Sear three minutes without stirring, flip, sear two more, then salt and add the garlic and thyme for thirty seconds.
Build the cream sauce
Pour the heavy cream into the pan and bring to a low simmer. Reduce one minute until glossy, then stir in half the grated parmesan to thicken into a clinging sauce.
Boil the fusilli
Meanwhile salt four litres of water heavily and boil the fusilli to al dente per the package, around twelve minutes. Save half a cup of pasta water before draining.
Toss and finish
Tongs the fusilli straight into the cream pan with a splash of pasta water and toss for thirty seconds until the sauce clings to every spiral. Crack black pepper over, shower the remaining parmesan, serve.
Chef's note. Do not crowd the mushrooms. A crowded pan steams them grey — and grey mushrooms taste of nothing. You want a hard, dark sear so the umami blooms. Two batches if the pan is small. Patience here pays in flavour.
A half-pinch of the free Pilato masala stirred into the cream adds a cardamom-warm undertone that flatters the mushroom's earth — try it before you decide it doesn't belong.