It’s quite epic. This is also a super-fast and easy way to make it. This butter sauce is easy to make, doesn’t need many ingredients, and everyone will love it. No one.
Serve this dish with a fork, some wine, and crusty bread. We may not want to share this dish tonight. Just my two cents.
Ingredients
- 8 ounces spaghetti
- Extra virgin olive oil, one tablespoon
- 1/2 cup fresh French-style breadcrumbs
- To taste, add Kosher Salt and freshly ground Black Pepper
- Eight tablespoons of unsalted butter
- Three cloves garlic, minced
- Cremini mushrooms 8 ounces, thinly sliced
- Fresh thyme, four sprigs
- Fresh parsley leaves, two tablespoons
Instructions
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Over medium heat, heat olive oil in a large pan. Add the breadcrumbs and stir until they are toasted and browned, about 3 to 5 minutes. Season with salt and pepper. Set aside.
- Butter in the pan, one tablespoon at a time, over low heat until it foams. Stir frequently while cooking garlic in the skillet for about a minute.
- Add mushrooms and thyme and continue to cook, stirring frequently, until the mushrooms are soft and brown, approximately 3-5 minutes. Season with salt and black pepper according to taste.
- Top the pasta with the mushroom-butter mix and breadcrumbs. Garnish with parsley if you like.