Ingredients

3 tbsp. extra-virgin olive oil

3/4 cup chopped pecans

2 sprigs fresh rosemary (optional)

1 tsp. lemon zest

3 tbsp. butter

1 lb. mixed mushrooms (maitake, shiitake, cremini, or oyster), torn or sliced into bite-sized pieces

Kosher salt

Freshly ground black pepper

1 lb. pasta, such as rigatoni

1 large shallot, finely chopped

1/2 cup chopped fresh parsley, divided

1/2 cup dry white wine

3/4 cup heavy cream

1/2 cup freshly grated Parmesan, plus more for serving

2 tbsp. lemon juice (from 1 lemon)

Instructions

Step 1: In a large, high-sided skillet, heat the olive oil over medium heat until shimmering. Add the chopped pecans and rosemary sprigs if using. Cook, stirring frequently, until the nuts turn golden, about 3 minutes. Transfer them to a medium heat-proof bowl and toss with lemon zest and a pinch of salt. Set aside.

Step 2: Wipe out the skillet and return it to the heat. Add the butter and let it melt. Add the mixed mushrooms along with a large pinch of kosher salt and a few grinds of black pepper. Stir to combine. Cover and let mushrooms release their liquid for about 5 minutes.

Step 3: Uncover the skillet and continue cooking, stirring occasionally, until the mushrooms are golden all over and no liquid remains, about 3 to 5 minutes more.

Step 4: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining the pasta.

Step 5: To the skillet with mushrooms, add the chopped shallot and 1/4 cup of the parsley. Cook, stirring, until fragrant, about 1 to 2 minutes.

Step 6: Pour in the white wine and cook until it has evaporated, about 3 to 4 minutes. Then add the cooked pasta, heavy cream, and 1/2 cup of the reserved pasta water. Toss frequently and cook until the sauce thickens slightly, about 3 minutes.

Step 7: Remove the skillet from heat. Fold in the grated Parmesan, lemon juice, and the remaining parsley. Taste and season with additional salt and pepper as needed.

Step 8: Serve the pasta topped with the toasted pecans and extra Parmesan cheese for garnish.

Tips & Variations

Use a mix of mushrooms for the best texture and flavor, and feel free to substitute pecans with walnuts or hazelnuts if preferred.

For a vegetarian wine option, choose a vegan dry white wine or substitute with vegetable broth.

Add a pinch of red pepper flakes when cooking the shallots for a subtle heat.

FAQs

Can I use a different type of pasta?

Yes, this sauce pairs well with various pasta shapes like penne, fettuccine, or pappardelle. Choose your favorite or what you have on hand.

Is it possible to make this dish dairy-free?

You can substitute butter with olive oil and use a dairy-free cream alternative along with nutritional yeast instead of Parmesan for a vegan-friendly version.