Mushroom Pasta With Pepper Pecorino
Ingredients
- 8 ounces short pasta, like campanelle
- 1 1/2 teaspoons freshly and coarsely cracked black pepper, plus more for garnish
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons Vermont Creamery Cultured Butter With Sea Salt, divided and cut into 1-tablespoon pieces
- 8-10 cremini mushrooms, stems trimmed (if dry), caps and stems thinly sliced about 1/4-inch (if the mushrooms are small, slice caps and stems together)
- 3/4 cup grated Pecorino Romano cheese, plus more for garnish
- 1 1/2 cups reserved pasta water, divided (there were will be some left over)
- Kosher salt, optional and to taste
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