Ingredients
The following ingredients have 4 Servings
- 400g spaghetti (we used Woolworths Macro organic spaghetti)
- 3 cups (240g) finely grated pecorino, plus extra to serve
- 1 tbs crushed black peppercorns
- 80g unsalted butter
- 500g mixed mushrooms (such as Swiss brown and chestnut)
- 1/3 cup sage leaves
Instruction
- Cook pasta in a pan of boiling salted water according to packet instructions. Drain, reserving 1 cup (250ml) liquid.
- Return pasta and liquid to pan with pecorino, pepper and half the butter. Stir to coat and keep warm.
- Melt remaining 40g butter in a frypan over high heat. Add mushrooms and sage.
- Cook, tossing, for 3-4 minutes until golden. Season and serve with pasta.
