If you've never tried Bucatini or Perciatelli pasta before, run out and buy some right now. It's such a fun noodle to eat! At first glance it looks like a thick spaghetti, but upon closer inspection, you'll notice a tiny hole running right through the center of the pasta. I don't know what it is about that hole, but it makes the pasta have such a wonderful texture. This is the first time I've eaten this pasta, and I can tell you for sure that this will always be stocked in the
AboveAnItalianRestaurant.com pantry!
This recipe is from
Cooking Light once again, and when Bec showed it to me, I was all about it. I've been wanting to eat more mushrooms and learn a few staple mushroom recipes, and this is definitely going to be a staple. We got the mushrooms from the farmer's market, a crimini & oyster blend, which is where I got my new love / interest in mushrooms. We got some portobellas last weekend and made delicious portobella burgers with avocado and swiss cheese. Recipe to come, and oh yeah, they were delicious.
Anyway, this dish was great, wonderful mushroom flavor and the pecorino-romano cheese to top it off is a perfect accent on this meal. The recipe calls for Bucatini, but we couldn't find any, so we got Perciatelli made by DeCecco. It's the same pasta, as far as i know, just a different name. The hole in these pastas must allow for more sauce and deliciousness to get into the pasta itself, because each strand was so flavorful, I couldn't get enough. So without further ado, I give you the recipe for my new favorite pasta and mushroom dish...
