Description
This pasta is all about nutty brown butter, sautéed mushrooms, garlic, and crisp toasted breadcrumbs — comforting, quick, and full of flavor.
Ingredients
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8 oz (about 225 g) spaghetti
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1 tablespoon extra-virgin olive oil
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½ cup fresh French-style breadcrumbs
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Salt & freshly ground black pepper, to taste
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8 tablespoons (about 115 g) unsalted butter
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3 cloves garlic, minced
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8 oz (about 225 g) cremini mushrooms, thinly sliced
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4 sprigs fresh thyme
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2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil and cook spaghetti according to the package instructions. Drain and set aside. -
Toast the Breadcrumbs
In a skillet, heat olive oil over medium heat. Add the breadcrumbs and stir until they turn golden brown and crisp (about 3–5 min). Season with salt and pepper, then remove and set aside. -
Make the Brown Butter Sauce
In the same skillet, melt the butter over low heat, one tablespoon at a time, until it begins to foam and turn golden brown — stir often. -
Sauté Garlic & Mushrooms
Add the minced garlic to the browned butter and cook briefly, just until fragrant (~1 min). Then add the sliced mushrooms and thyme, cooking until the mushrooms are tender and browned (3–5 min). Season with salt and pepper. -
Combine Pasta & Sauce
Mix the cooked pasta into the skillet, tossing to coat it in the butter-mushroom mixture. -
Serve
Plate the pasta, then top with the toasted breadcrumbs and garnish with chopped parsley. Serve immediately.
Notes
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Browning the butter slowly is key to getting that nutty, deep flavor.
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Don’t overcook the mushrooms — just enough to brown them and release their moisture.
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Use good-quality breadcrumbs or make your own for better crunch.
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Serve right away — the sauce is richest when warm and fresh.