Cacio e Porcini Paradiso with Mushrooms & Burrata
Chef Daniela Gerson
- Kosher Salt
- .5 pound/8 oz. long pasta such as pappardelle, tagliatelle or spaghetti
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, divided
- .5 pound/8 oz . mushrooms (any variety or a mix), cleaned, trimmed and sliced
- 1.5 tablespoons Spice Tribe Porcini Paradiso
- 2 ounces Pecorino Romano cheese, very finely grated (on a Microplane or the smallest holes of a box grater)
- 8 oz balls fresh burrata cheese (8 oz balls)
- Bring a large pot of heavily salted water to boil; add pasta and cook, stirring occasionally, until about 2 minutes less than the package directions (it will finish cooking in the sauce). Drain, reserving 1 cup of the pasta water.
- Meanwhile, melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook until they release their juices and begin to caramelize, about 10-15minutes, stirring occasionally. Set aside.
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in large skillet over medium heat. Add the Porcini Paradiso; cook, swirling the pan, until very fragrant, about 1 minute. Add a pinch of salt and stir; take 1 tablespoon of this porcini Paradiso mixture out and set aside.
- Add ½ cup of the reserved pasta water to the porcini Paradiso skillet; bring to a simmer. Add pasta and remaining tablespoon of butter to the skillet; toss with tongs until pasta is evenly coated and perfectly al dente. (Add more pasta water if sauce seems dry.)
- Remove pan from heat and add pecorino; stirring and tossing with tongs until cheese melts.
- Transfer pasta to serving dish or bowl, top with sauteed mushrooms and pieces of burrata cheese then drizzle with remaining porcini Paradiso mixture.