Ingredients
Serves 4
• 8 oz. spaghetti
• 2 TBSP olive oil
• 2 TBSP unsalted butter
• 2 medium shallots, finely chopped
• 8 oz. mushrooms, sliced
• 1–2 tsp Black Garlic Sea Salt
• ¼ cup grated Parmesan cheese, plus more for garnish
• Freshly ground black pepper
• Fresh parsley or basil, chopped for garnish
Instructions
In a large pot, cook spaghetti in salted boiling water until al dente, then drain, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium and sauté shallots until translucent, about 2–3 minutes. Add
mushrooms and cook until browned, adding pasta water if needed to prevent sticking. Stir in butter until melted,
then season with Black Garlic Sea Salt and black pepper. Add the cooked pasta, tossing to coat, and sprinkle with
parmesan, mixing until creamy. Divide into bowls and garnish with extra parmesan and fresh herbs.