Bucatini with Shiitake Cream Sauce

This is a luxurious and deeply flavorful pasta dish that combines the earthy, umami-rich taste of shiitake mushrooms with a velvety cream sauce. The bucatini, with its thick, spaghetti-like shape and hollow center, is perfect for clinging to this rich sauce.

Here’s a detailed recipe for Bucatini with Shiitake Cream Sauce.

Bucatini with Shiitake Cream Sauce

This recipe highlights the meaty texture and deep flavor of shiitake mushrooms in a simple yet elegant sauce. It’s a restaurant-quality dish you can make at home in under 30 minutes.

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• 12 oz (340g) bucatini pasta (or fettuccine/tagliatelle)

• 3 tbsp unsalted butter, divided

• 1 tbsp olive oil

• 1 lb (450g) fresh shiitake mushrooms, stems removed and caps sliced

• 3 cloves garlic, minced

• ½ cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) or vegetable broth

• 1 cup heavy cream

• 1 oz (about ½ cup) freshly grated Parmesan cheese, plus more for serving

• ¼ tsp freshly grated nutmeg

• Salt and freshly ground black pepper to taste

• Fresh parsley or chives, chopped, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the bucatini and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta.

2. Sauté the Mushrooms: While the pasta cooks, heat 1 tablespoon of butter and the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced shiitake mushrooms in a single layer (cook in batches if necessary to avoid crowding). Cook, without stirring for 2-3 minutes, to allow them to brown. Then stir and continue cooking until they are deeply golden brown and crispy on the edges, about 5-7 minutes total.

3. Build the Sauce: Reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic to the mushrooms. Sauté for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine is reduced by about half.

4. Finish the Sauce: Pour in the heavy cream and add the nutmeg. Bring to a gentle simmer. Let the sauce cook for 2-3 minutes until it slightly thickens. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Season generously with salt and pepper.

5. Combine: Add the drained bucatini directly to the skillet with the sauce. Use tongs to toss thoroughly, coating every strand. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to a silky consistency that coats the pasta.

6. Serve: Divide the pasta among warmed bowls. Garnish with a sprinkle of additional Parmesan cheese, a crack of black pepper, and a generous amount of fresh parsley or chives.

Chef’s Tips & Variations

• Don’t Crowd the Mushrooms: This is the most important step for flavor. Crowding the pan will steam the mushrooms instead of browning them. If needed, cook them in two batches.

• Mushroom Prep: Don’t wash mushrooms; they absorb water. Simply wipe them clean with a damp paper towel or use a soft brush. The stems of shiitakes are tough—be sure to remove them completely before slicing the caps.

• No Wine? You can substitute with more broth and add a squeeze of lemon juice at the end to mimic the acidity.

• Extra Umami: For an even deeper flavor, add 1 teaspoon of soy sauce or tamari when you add the cream. It won’t make the sauce taste like soy, but it will amplify the savory notes.

• Add Greens: Stir in a few handfuls of fresh baby spinach or arugula at the very end, just until wilted.

• Protein: This pairs beautifully with grilled chicken or scallops for a more substantial meal.

• Vegetarian Note: To ensure this dish is vegetarian, use a vegetarian Parmesan alternative (many traditional Parmesan cheeses use animal rennet) and verify your wine is vegetarian.