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Spaghetti Rigati with Pecorino Sardo and Wild Mushrooms
Spaghetti Rigati con Pecorino Sardo e Funghi di Bosco

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 12 minutes

Servings: 4-6

Regions: Sardegna

Wine pairing: White

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Ingredients

1 box BARILLA Spaghetti Rigati
1/2 cupextra virgin olive oil, divided
1 clovegarlic, minced
8 ouncesassorted wild mushrooms (such as chanterelle, porcini, crimini, mushrooms and morels)
1/2 cupPecorino Romano cheese, freshly grated plus additional shaved pieces for garnish
1 tablespoonbutter, softened
2 tablespoonsItalian 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.




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