Creamy Mushroom Bucatini

6/13/2025

Prep Time: 15 Min
Cook Time: 25 Min

Yields: 4 + Servings

What You Need

Bring a large pot of cold, generously salted water to a boil. Leave covered.
Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just about medium. Once heated, let everything sizzle together for about a minute before adding the onion and a good pinch of both salt & pepper. Stir and let the onions cook for about 5 minutes. Watch for browning and reduce your heat slightly if needed. After the 5 minutes, dump in all of your cremini mushrooms along with a generous hit of both salt & pepper. Stir and let the mushrooms cook down for 7 - 10 minutes until they've got some nice caramelized colour. Also, don't worry about any brown bits on the bottom of the skillet, our wine will remove that!
Once your mushrooms have cooked down, pour in your wine and at the same time, add your bucatini to the boiling water. Season your skillet with another good pinch of both salt & pepper and let the wine bubble away for about 4 minutes or so until reduced by around half. At this point, pour in your Cacio sauce, add a ladle of hot water to the jar, swish it around, and add that to your skillet as well. Stir to combine everything.

Once the sauce starts bubbling away, reduce your heat slightly and let the sauce simmer until your pasta is almost al dente. Add a ladle of pasta water to keep it simmering and smooth. Once your pasta is about 1 minute away from al dente perfection, strain it directly in to your creamy mushroom sauce. Toss to combine in the skillet and continue tossing as it bubbles away until the sauce is nice and creamy and pasta is cooked perfectly. Turn off the heat and fold in the parsley. Taste and adjust your salt / pepper if needed / desired. Set aside for 5 minutes.
Serve your portions garnished with fresh parsley and heaps of grana padano. ENJOY!