Creamy Mushroom Pasta

Step 1

In a large, high-sided skillet, heat oil over medium heat until shimmering. Add pecans and rosemary if using and cook, stirring frequently, until nuts are golden, about 3 minutes. Transfer to a medium heat-proof bowl; toss with lemon zest and a pinch of salt.

Step 2

Wipe out skillet, return to heat, and add butter. Once melted, add mushrooms, a large pinch of salt, and a few cranks of black pepper; stir to combine. Cover and let liquid release from mushrooms, about 5 minutes. Uncover and cook, stirring occasionally, until mushrooms are golden all over and no liquid remains, 3-5 minutes more.

Step 3

Meanwhile, boil pasta in a large pot of boiling salted water until al dente. Reserve 1 cup pasta water and drain.

Step 4

To the skillet with the mushrooms, add shallot and ¼ cup parsley. Cook, stirring until fragrant, 1 to 2 minutes.

Step 5

Add white wine and cook until evaporated, 3 to 4 minutes, then add pasta, cream, and ½ cup of the pasta water. Cook, tossing frequently, until sauce has thickened slightly, about 3 minutes. Remove from heat and fold in parmesan, lemon juice and remaining parsley. Season to taste with salt and pepper.

Step 6

Serve topped with fried pecans and more parmesan.