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“Creamy” spaghetti with shiitakes, lemon and parmesan

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“Creamy” spaghetti with shiitakes, lemon and parmesan


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Tempo de preparo

20 min(s)


2 servings

Jimmy Ogro

  • Ingredients
  • Recipe
  • olive oil2 tablespoon
  • fresh shiitakes250 g
  • leek1/2 unit(s)
  • Soaghetti or Bucatini200 g
  • sour cream1/2 cup
  • lemon zest and juice1/2 unit(s)
  • unsalted butter1 tablespoon
  • grated parmesan1/2 cup
  • Freshly ground black pepper1/2 teaspoon
  • salt1/2 teaspoon
  1. Chop the shiitaks, reserving the stalks. melt the butter along with the oil in a high-rim skillet over medium-high heat and cook half of the mushrooms in a single layer, without stirring, until the edges are golden and starting to crisp (about 3 minutes). stir in the mushrooms and continue to cook, stirring occasionally, until all sides are golden and crispy (another 5 minutes). Reserve.
  2. repeat the same process with the other half of the mushrooms.
  3. reduce the heat to medium-low and place all the mushrooms back in the skillet. add the leek and cook, stirring constantly, let it sweat well until it becomes transparent (about 3 minutes)
  4. while taking care of step 3, boil the water in a large pot with salt and the shiitake stalks for about 10 minutes.
  5. remove the stalks with a slotted spoon and cook the pasta, stirring occasionally, until VERY al dente, about 2 minutes less than package directions.
  6. using tongs, transfer the pasta to the pan with the mushrooms and add the cream and two ladles (1xic) of the pasta cooking water.
  7. increase the heat to medium, bring to a boil and cook, stirring constantly, until the pasta is al dente and the liquid is slightly thick (like 3 to 5 minutes)
  8. turn off the fire. add the lemon zest and juice, butter, parmesan and lots of black pepper and mix well. taste and season with more salt, if necessary.
  9. Divide the dough into bowls and top with more Parmesan.

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