Chesse and pepper with mushrooms and sage


  • 400 g spaghetti
  • 3 cups (240 g) freshly grated pecorino cheese
  • 1 tbsp freshly ground black peppercorns
  • 80 g unsalted butter
  • 500 g mix mushrooms (Shiitake and white button mushrooms or white button mushrooms and chestnut)
  • 1/3 cup sage leaves

Cooking instructions:

  1. Cook the pasta as per the instructions on the packet. Drain the pasta, reserve 1 cup of the pasta water and set it aside.
  2. Put pasta together with pasta water back into the pan. Add pecorino cheese, pepper and half of the butter. Stir it so pasta gets covered and set aside in a warm place.
  3. Melt the remaining butter on high heat. Add mushrooms and sage.
  4. Sautee for 3-4 minutes, stirring occasionally until they get nice gold color. Add spices to taste and serve with pasta.