Ingredients

3 tbsp. extra-virgin olive oil

3/4 cup chopped pecans

2 sprigs fresh rosemary (optional)

1 tsp. lemon zest

3 tbsp. butter

1 lb. mixed mushrooms (maitake, shiitake, cremini, or oyster), torn or sliced into bite-sized pieces

Kosher salt

Freshly ground black pepper

1 lb. pasta, such as rigatoni

1 large shallot, finely chopped

1/2 cup chopped fresh parsley, divided

1/2 cup dry white wine

3/4 cup heavy cream

1/2 cup freshly grated Parmesan, plus more for serving

2 tbsp. lemon juice (from 1 lemon)

Instructions

Step 1: In a large, high-sided skillet, heat the olive oil over medium heat until shimmering. Add the pecans and rosemary if using, and cook, stirring frequently, until the nuts are golden, about 3 minutes. Transfer pecans to a medium heat-proof bowl and toss with lemon zest and a pinch of salt.

Step 2: Wipe out the skillet and return to the heat. Add the butter and let it melt. Add the mushrooms, a large pinch of salt, and a few grinds of black pepper. Stir to combine, cover, and cook until the mushrooms release their liquid, about 5 minutes. Uncover and cook, stirring occasionally, until the mushrooms are golden and the liquid evaporates, 3 to 5 minutes more.

Step 3: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta cooking water, then drain the pasta.

Step 4: To the skillet with mushrooms, add the shallot and 1/4 cup of the parsley. Cook, stirring until fragrant, about 1 to 2 minutes.

Step 5: Pour in the white wine and cook until it has mostly evaporated, 3 to 4 minutes. Add the cooked pasta, heavy cream, and 1/2 cup of the reserved pasta water. Toss frequently and cook until the sauce thickens slightly, about 3 minutes. Remove from heat and fold in the Parmesan, lemon juice, and remaining parsley. Season to taste with salt and pepper.

Step 6: Serve the pasta topped with the toasted pecans and extra Parmesan cheese.

Tips & Variations

Use a mix of wild and cultivated mushrooms for deeper flavor and varied texture.

Substitute walnuts or almonds for pecans if preferred or to change up the nutty crunch.

For a dairy-free option, swap heavy cream with coconut cream and use nutritional yeast instead of Parmesan.

If white wine isn’t available, substitute with chicken broth or vegetable stock for a similar depth.

Add a pinch of red pepper flakes when cooking shallots for a subtle spicy kick.

FAQs

Can I use a different type of pasta?

Yes! This sauce works well with most pasta shapes, but rigatoni, penne, or fettuccine are especially good at holding the creamy sauce on their ridges or flat surfaces.

Can I prepare this recipe vegan?

To make it vegan, replace the butter with a plant-based alternative, use coconut cream instead of heavy cream, and substitute Parmesan with a vegan cheese or nutritional yeast.