Mushroom pasta guys .
So today I create a classic and turned it into something incredible , but I kept it authentic mushroom pasta with rata cheese .
Super creamy , super yummy .
Let's make it together .
Hi and welcome to Vince plate .
Today is creamy mushroom pasta without cream and with extra cheese guys , this pasta is gonna change your life for you like it did to mine .
I've got 300 g of into my belly .
Do you want that too ?
Let's make this pasta with me to make this beautiful mushroom pasta .
We need linguine , nice bunch of parsley , top quality mushrooms and it's a combination of porcini and the mushrooms that you like .
Two cloves of garlic .
You can put more or don't use garlic at all .
Pecorino that we're gonna create on fresh right on the spot cheese .
The would go right on top at the end , then we need extra virgin olive oil , salt and pepper .
And if you want just a little bit of butter as you know , guys , I like to cook on a medium heat .
I'm gonna turn this on a medium heat just because I don't want my food to stress .
I want my food to be relaxed .
So I'm going to add about three tablespoons of extra virgin olive oil , going to crush my garlic .
I don't wanna burn the garlic .
So to avoid that , I'm going to add two tablespoon of water and this will avoid our garlic to burn stir .
After a minute , you will see your garlic will become nice .
Golden brown .
We can add the mushrooms , ok .
These mushrooms I have to tell you they come from Italy , they're frozen and they are sensational , go and get your beautiful mushrooms .
The one that you like the most chop them up and cook them .
I don't want the garlic to burn , but it's not burning at this point .
I'm adding the mushrooms beautiful right in there .
So what I'm doing now with my mushrooms , I'm going to cook them to saute the mushrooms for about 15 minutes so that we get the beautiful flavors in there .
So no lid on .
We keep cooking it .
So guys , I always say keep it authentic and real .
You know , III I believe in that .
But at the same time , we need to be creative and always put your twist in your recipes .
Italian cuisine is very creative and we always put a twist in our dishes , but don't forget the basic rules of each recipe .
In the meantime , I'm going to chop up my parsley .
So cut the stock , look , believe it or not .
The stalks is where it's full of flavors .
You know , you really want to keep the stocks because the flavors are , there don't use too many stocks , but you really want to keep this .
I like to keep my stocks and I add them in the sauce .
Now , the good thing about the parsley is that you can chop up as much as you want because you can use it the day after , you can use it within a few days .
You know , from the time that you chop it as long as you keep it in the fridge .
I'm not chopping up my parity way too much because I like to see the positive in my food .
And I'm going to cook it so it will kind of shrink .
So now let's start by adding the stalks in there with the mushrooms and we add a nice amount of parsley .
Be very generous with your parsley stir a well .
Now we want to use some pepper .
I like to use rock salt or you can use any salt that you want .
Just a Sprinkle of salt .
In the meantime , we are going to cook the linguine pasta , which takes nine minutes to cook time to boil the pasta .
Now , the pasta water needs to be hot , it needs to boil .
We have lots of water in a large pot and I'm putting one large tablespoon of rock salt .
The rock salt give the flavor to a beautiful pasta .
It's just for me and Suzanne .
So I'm using 300 g of pasta off the packet , put it in there and let it cook .
So what you can do now you can use a colander and do this in a sink in a kitchen sink or just collect your pasta with a tongue .
It's very important for us to keep a mug of pasta water because we do need this to combine our ingredients with the pasta , pasta is ready .
The mushrooms are ready .
Look how beautiful they are .
We just need to combine everything together .
So the first thing I do is I'm going to add the butter just in there .
Now , I want the butter , beautiful butter to melt in there .
Slowly , slowly cook on a medium milk .
I'm going to add my pasta in here and don't be scared about the pasta water .
You need the pasta water .
So I'm adding this the pasta , freshly grate the pecorino .
I wanna put the pecorino on now .
I'm not making a catch of paper , but I want this cheese to make my pasta a little bit creamy .
So I'm just freshly grating the pecorino so much nicer when you freshly grate your pecorino , a little bit of puzzling .
And now we're quickly going to toss it subject and now it's when I'm going to use the pasta water , I'm gonna add half mug of pasta water .
So we cook this for an extra minute .
So we combine all our ingredients together .
Oh You can see the pasta is absorbing all the water .
You can see there's not much water in there .
See that's , that's kind of you want that water to become creamy .
Now , you know see that that water you see in there , see that you want that to become creamy .
So let's keep stirring .
So all the ingredients make love together right now is the most important time of the video .
Let's play this beautiful pasta .
So get a song .
Let's place this beautiful pasta in the middle of the plate .
But what we want to do is very , very nice .
We wanna create a nest because we are going to place the right on top .
The is gonna make your pasta super super , super creamy .
So what I'm going to do , I'm going to add the mushrooms on the sides like that .
All the best part is here .
Hook place .
It's a beautiful right on top here , right in the middle .
This beautiful bora right there .
Let's create some extra peco on top .
But this pasta is gonna be so creamy , so creamy because of the .
Now guys , this is the reason why you create a nest on this plate and then you put the So look what's gonna happen .
Now we cut the and we have a cream going everywhere .
The beautiful here .
Look at that , look at the beautiful cream , the cream melting every everywhere .
So here we go past because the pasta is nice and hot .
What's gonna happen here is we're going to combine it , it is going to melt in the pasta .
So when you eat it , your beautiful will melt .
I have to be honest , I did use a massive , but what can I do ?
I'm hungry and I do eat a lot .
So I'm going to enjoy it .
Yummy , yummy , yummy .
Now , all I have to do is to try it .
Important part is to try .
Look how creamy it is .
Can you believe there's no cream in there ?
Can you believe it ?
Why do you need cream ?
You don't need cream .
You don't need too much butter .
Just a little bit .
Just enough .
Let's try .
Like I said , smooth creamy , like I said , full of flavors .
Thanks to the mushrooms .
Mm mm .
This is the mushroom pasta you were looking for , do whatever you want .
Follow my recipe .
Add sausages , you can add more mushroom .
You cannot use mushrooms , use zucchini , but you can do this and look at the all melted .
There's a little piece in here which I'm going to eat .
There's a piece in here which I'm going to eat .
Mm mm mm .
Warm , warm .
What can I say guys ?
I need to eat .
So , thank you so much for watching this episode .
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Mm mm hm .
Oh my God .
Oh my God .
Oh my God .