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Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice the mushrooms, mince or finely slice the garlic, chop the parsley.
Cook spaghetti in a large pot of boiling salted water according to package instructions. Cook until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic and chilli flakes and cook gently, until golden, about 2 minutes.
Add the mushrooms into the skillet and season with salt and pepper. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 7 minutes. (If you use cremini mushrooms, they might give off a lot of water during cooking, you have to wait for that liquid to boil off before the mushrooms begin to brown).
When the pasta is ready, reserve 1/2 cup of the cooking water, then drain the pasta. Add the pasta, parsley, grated cheese and reserved cooking water to the skillet (better if you add cooking water gradually, as much as you need it to combine everything nicely). Toss over medium heat for 2 minutes, until the mushrooms and the sauce coat the pasta.
Check the seasoning, adding salt and pepper if necessary. Remove the skillet from the heat, drizzle with extra olive oil and chilli flakes if you like.
Serve immediately, sprinkled with extra grated parmesan and chili flakes. Enjoy.