Chef Matt Collins’ Cacio e Pepe with Mushrooms

​Ready in 20 minutes
Serves 3-4  people

​Ingredients

• 1lb.  Pasta 
• 1 lb. Mixed Mushrooms
• Butter
• Sprigs of Thyme 
• Grated Parmesan 
• Avocado, Grapeseed, or Canola Oil 
• Salt, Pepper, and Sichuan Peppercorns

Preparation

1. Heat oil of choice to high heat with a sprig of thyme to infuse in oil. Add mixed mushrooms. Do not move the pan around too much, so they caramelize & sear. 
2. Optional to deglaze the pan with wine or sherry. Then, put cooked mushrooms aside. 
3. Prepare pasta according to the package. 
4. Slowly melt about 3 tbsp of butter with pasta water in a pan. If butter is bubbling, add a touch more water.  Once emulsified, add 1 tbsp of black peppercorn and/or sichuan peppercorns. 
5. Add grated parmesan to the sauce. The cheese will help the sauce thicken. 
6. Mix pasta, sauce, and mushrooms together to serve. 
7. Optional to add olive oil and microgreens to finish. 

This recipe is from our first monthly cooking demo featuring Chef Matt Collins. 
​Check out Chef Matt Collin’s for private dinners and pop up events!