Cacio e Porcini Paradiso with Mushrooms & Burrata

Cacio e Porcini Paradiso with Mushrooms & Burrata

by Daniela Gerson  @danielagerson



  • Kosher Salt
  • 1/2 pound/8 oz. long pasta such as pappardelle, tagliatelle or spaghetti
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ pound/8 oz mushrooms (any variety or a mix), cleaned, trimmed and sliced
  • 1 ½ tablespoons Porcini Paradiso
  • 2 ounces Pecorino Romano cheese, very finely grated (on a Microplane or the smallest holes of a box grater)
  • 8oz balls fresh burrata cheese (8 oz balls)


  • Bring a large pot of heavily salted water to boil; add pasta and cook, stirring occasionally, until about 2 minutes less than the package directions (it will finish cooking in the sauce). Drain, reserving 1 cup of the pasta water.
  • Meanwhile, melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook until they release their juices and begin to caramelize, about 10-15minutes, stirring occasionally. Set aside.
  • Melt 2 tablespoons of butter and 1 tablespoon of olive oil in large skillet over medium heat. Add the Porcini Paradiso; cook, swirling the pan, until very fragrant, about 1 minute. Add a pinch of salt and stir; take 1 tablespoon of this porcini Paradiso mixture out and set aside.
  • Add ½ cup of the reserved pasta water to the porcini Paradiso skillet; bring to a simmer. Add pasta and remaining tablespoon of butter to the skillet; toss with tongs until pasta is evenly coated and perfectly al dente. (Add more pasta water if sauce seems dry.)
  • Remove pan from heat and add pecorino; stirring and tossing with tongs until cheese melts.
  • Transfer pasta to serving dish or bowl, top with sauteed mushrooms and pieces of burrata cheese then drizzle with remaining porcini Paradiso mixture.
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