| 1 box | BARILLA Spaghetti Rigati |
| 1/2 cup | extra virgin olive oil, divided |
| 1 clove | garlic, minced |
| 8 ounces | assorted wild mushrooms (such as chanterelle, porcini, crimini, mushrooms and morels) |
| 1/2 cup | Pecorino Romano cheese, freshly grated plus additional shaved pieces for garnish |
| 1 tablespoon | butter, softened |
| 2 tablespoons | Italian parsley, chopped |
BRING a large pot of water to a boil.
HEAT 1/3 cup olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute.
ADD mushrooms; sauté 3 minutes or until tender. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions.
DRAIN pasta reserving 1/3 cup pasta cooking water. Immediately add hot pasta to skillet. Mix well. Remove from heat.
ADD cheese, butter and remaining olive oil; toss lightly. Add reserved pasta cooking water, if desired to thin.
TRANSFER to serving platter or bowl. Top with parsley and additional Pecorino Romano cheese if desired.