Creamy Mushroom Pasta

In a medium skillet, set over medium heat, add the olive oil. When warm, add the garlic cloves, shallot, thyme leaves, crushed red pepper and a pinch of kosher salt. Next, add the sliced mushrooms and cook, adding more olive oil if needed. Cook them for about 3 minutes, until softened. Squeeze lemon juice over mushrooms. Remove the crushed garlic and discard.

Meanwhile, bring a pot of salted water to a boil. Cook pasta a minute shy of the recommended cooking time. We’re gonna finish it in the sauce. Remove about a cup of pasta water out of the pot and set aside. Drain the pasta.

Add pasta back to the pot, along with the butter, heavy cream, pasta water, Grana Padano and toss until combined. Cook over medium heat, until sauce has thickened and evenly coats the pasta, about 2 minutes. Mix the mushrooms into the pasta. Give it a taste and adjust the salt to taste.

Serve with a sprinkling of minced Italian parsley and shaved Grana Padano.