Ingredients:

  • 1 lb spaghetti
  • 1 tbsp sea salt
  • 1 lb cremini mushrooms, sliced 1/4 inch thick
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, thinly sliced
  • 1 large shallot, finely diced
  • 5 oz fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Heat 3 tbsp olive oil in a large skillet over medium high. Add 1 lb sliced mushrooms in a single layer. Cook 5-7 mins until deeply browned.
  2. Toss in 2 tbsp butter, 4 sliced garlic cloves, and 1 diced shallot. Sauté until the shallots are translucent and fragrant.
  3. Sprinkle in 1/2 tsp red pepper flakes and 1/2 tsp black pepper. Stir for 30 seconds to toast the spices.
  4. Fill a large pot with water and 1 tbsp sea salt. Bring to a rolling boil. Add 1 lb spaghetti to the water. Cook until it is 2 minutes shy of al dente.
  5. Carefully scoop out 1/2 cup of the starchy pasta water before draining the noodles. Add the drained spaghetti and the reserved water to the mushroom skillet. Toss vigorously to create a light emulsion.
  6. Add 5 oz fresh baby spinach. Toss until the leaves are just beginning to collapse.
  7. Remove from heat and stir in 1/2 cup parmesan and 1 tbsp lemon juice. Stir until the cheese is melted and glossy.
  8. Check for seasoning and add a pinch more salt if needed. Serve immediately while the sauce is creamy and hot.