Step 1

Bring a large pot of water to a boil and season heavily with salt. Once boiling, add the pasta and cook according to the package instructions, until al dente.

Step 2

While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic and shallot, and sauté until fragrant, about 1 minute. Add the mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.

Step 3

Just before the pasta has reached al dente, add it to the pan with the mushrooms, directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute.

Step 4

Add the peas, butter and Fresno chile, and stir to coat. Turn off the heat and add the Pecorino Romano, stirring well to prevent lumps. Add pasta water to thin the sauce, as desired.

Step 5

Finish with the basil and a drizzle of olive oil.