Ingredients:

• 8 oz. of tagliatelle pasta
• 1 Tbsp. extra virgin olive oil
• 12 oz. baby bella, cremini, and lion’s mane mushrooms (Riley and Sam particularly recommend Lion’s Mane)
• 4 cloves of chopped garlic
• 1/2 cup heavy cream
• 3/4 cup mascarpone cheese, room temperature
• 1/4 cup freshly grated parmesan cheese
• 1 Tbsp. chopped parsely
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions:

1. Heat a cast iron skillet and put just the sliced mushrooms into the skillet.
2. Cook the mushrooms without oil or butter until the they’ve dried and become lightly brown.
3. Then add olive oil or butter and sauté for 5-10 minutes
4. Take the mushroom skillet off of the heat and start on the pasta
5. Bring a large pot to boil over high heat. Once boiling, salt the water and cook the pasta until al dente. Reserve 1 cup of the pasta water
6. Put the mushroom skillet back onto heat and add the garlic. Sauté for two minutes or until very fragrant
7. To the same skillet, add the heavy cream and mascarpone cheese. Stir gently until homogenous and silky
8. Stir in the freshly grated parmesan cheese until combined and let it all simmer together until slightly thickened and it coats the back of a spoon (about 3 minutes).
9. Once thickened, add the fresh parsley and stir to combine. Season with salt and pepper.
10. Add the pasta to the sauce and 1/2 cup of the reserved pasta water. Mix together and continue adding pasta water to your thickness preference

Note:

Recipe modified from Cozy Cravings.