Ingredients
Scale
- 225 g dried spaghetti
- 1 tablespoon extra-virgin olive oil
- 30 g fresh French-style breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 113 g unsalted butter
- 3 cloves garlic, minced
- 225 g cremini mushrooms, thinly sliced
- 4 sprigs fresh thyme
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain thoroughly and set aside.
- Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring often, until golden and crisp, about 3 to 5 minutes. Season with kosher salt and black pepper to taste. Transfer toasted breadcrumbs to a bowl and set aside.
- Melt butter in the same skillet over low heat, adding one tablespoon at a time. Cook, swirling occasionally, until the butter foams and develops a nutty aroma and golden-brown color, about 3 to 4 minutes.
- Add minced garlic to the browned butter and cook for 1 minute, stirring until fragrant.
- Stir in sliced cremini mushrooms and fresh thyme sprigs. Increase heat to medium and cook, stirring occasionally, until mushrooms are browned and tender, about 3 to 5 minutes. Season with salt and pepper. Remove thyme sprigs and discard.
- Add the drained spaghetti to the skillet with the mushroom-butter mixture. Toss thoroughly to coat the pasta evenly.
- Divide the pasta among serving plates. Top with toasted breadcrumbs and garnish with chopped parsley. Serve immediately.
Notes
Watch the butter closely while browning to prevent burning. Feel free to add spinach or Parmesan cheese for extra flavor. Adjust seasoning as needed.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg