Bucatini in a Mushroom Parmesan Cream Sauce



  • 1 lb. dry bucatini pasta
  • 2 16-ounce packages of mushrooms (cremini and white)
  • 3 tablespoons butter
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 very large shallot (or 2 small), minced
  • 4 cloves garlic, minced
  • 3/4 cup heavy cream
  • 1/2 cup Pinot Grigio
  • 2 teaspoons flour
  • 1/2 cup plus 1/4 cup grated parmesan
  • 3 tablespoons fresh parsley, minced
  • shards of parmesan


Boil water for pasta. While water is boiling and noodles are cooking, sauté mushrooms in 3 tablespoons butter for 4-5 minutes over medium-high heat. Add shallot and garlic and sauté another minute. Add heavy cream, wine and flour. Mix together. Add 1/2 cup grated parmesan and stir. Reduce heat to low and simmer while noodles cook.

Once noodles are cooked, scoop them out of the pasta pot directly into the mushroom cream sauce. Before mixing noodles into sauce add 1/4 cup grated parmesan. Coat noodles with parmesan before tossing together with cream sauce. Garnish with minced fresh parsley and shards of fresh parmesan.

If you are not a big fan of pasta, I think this sauce would be wonderful served over chicken as well. Enjoy!

Until next time, Kris