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Bring a large pot of salted water to a boil. Cook the bucatini until about 2 minutes below al dente, reserving 1 cup of pasta water at the end. The pasta will finish cooking with the other ingredients. You can either drain the pasta, or if this is timed right, you can use kitchen tongs to transfer the pasta directly to the saucepan.
While the water is heating up, start the mushrooms. In a flat-sided skillet or heavy-bottom saucepan, brown the mushrooms in olive oil over medium or medium-high heat, 3-5 minutes. If the bottom of the pan looks like it’s getting too dark at any point, add 1-2 tablespoons of water, scraping up the brown bits with a spatula and stirring them into the mushrooms.
Once the mushrooms are caramelized, turn the heat to medium-low. Add 1 tablespoon butter, the shallots, and a pinch of salt. Cook until the shallots are soft and translucent or lightly caramelized, 2-5 minutes, then add the garlic and cook for an additional minute. Add the wine and allow the liquid to reduce down to around 1 or 2 tablespoons.
Add the cream, parmesan, 1 tablespoon of butter, black pepper, truffle oil (if using), parsley, cooked pasta and reserved pasta water, stirring to combine all the ingredients. Once the cheese is melted, the pasta is ready. Taste and adjust seasoning, if desired.
Serve immediately, topping with additional parmesan for garnish.