Spaghetti alla chitarra with mushrooms mix and pecorino cheese (x2)

Spaghetti alla chitarra with mushrooms mix and pecorino cheese (x2)

Chiara Di FalcoSep 10, '19



  • 200 gr spaghetti alla chitarra
  • 2 cloves garlic
  • 250 gr fresh mushrooms mix (champignon, shiitake, enoki, oyster, porcini)
  • 3 spoons extra virgin olive oil
  • 25 gr butter
  • 3 spoons of white wine
  • Pecorino cheese ( cured or semi-cured according to your personal taste)
  • Fresh parsley
  • Salt and pepper
  • In a large pot, add water and cook on high heat. 
  • Warm up extra virgin olive oil and butter in a pan together with the garlic. Let it brown and then remove it. 
  • Keep the heat high and add the mushrooms mix (champignon, shiitake, enoki, oyster, porcini). Cut the bigger mushrooms in smaller pieces or slices. Cook while stirring for about 15/20 minutes. 
  • After the first 5 minutes add the white wine, mix and keep cooking until it dries out. Add salt and pepper. 
  • As soon as the water boils, add 2 tablespoons of salt and stir to let dissolve. 
  • Add the pasta and let cook for about 15 minutes (check the cooking time on the bag of your pasta). 
  • When ready, drain it and add it to the sauce. Stir very well and add some cooking water if it is too dry. 
  • Add some fresh parsley previously cut and as much grated Pecorino cheese as you like. Enjoy warm!



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