Spaghetti con Amore

Ingredients:

1 pound spaghetti

1 pound mushrooms, split between cremini and baby portobellos

2 cloves of garlic, minced

1 cup parmesan cheese (in block form)

1 cup pecorino cheese (in block form)

1/2 cup Italian parsley, chopped

1/4 cup olive oil

2 teaspoons Stella's Table Porcini Sea Salt

Pinch of Stella's Table Pepper Essential Blend

Instructions:

Put a pot of water on to boil and ensure you salt the water so that it tastes like the sea. Bring to a boil and then add the pasta. Cook to package instructions.

Sauté the garlic for 30 seconds and then add the mushrooms and half the Italian parsley. Once the mushrooms are browned, add the Porcini Sea Salt. Stir to mix. 

In the meantime, grate the cheeses using a food processor or hand-held cheese grater. Add 1 cup of the pasta water and mix until it is creamy. Add water as needed so that the end result is a creamy sauce. It is important to NOT use pre-grated cheeses as those typically have anti-caking ingredients and will prevent the sauce from becoming creamy. Add the pinch of pepper once blended and creamy. Quickly pulse so all is combined.

Once the spaghetti is cooked, add to the mushroom mixture and mix together. Then add the cheese mixture and stir until all combined. Add more pasta water if needed to ensure it's creamy. 

Finish with fresh parsley and serve warm. 

Enjoy!