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Cacio e Pepe Pasta with Roasted Mushrooms

Cacio e Pepe Pasta with Roasted Mushrooms
Cacio e Pepe Pasta with Roasted MushroomsNathan Congleton / TODAY

Chef notes

Roasted mushrooms add an earthy element to this cheesy pasta. They also give this delicious vegetarian-friendly dish a meaty texture.

Technique tip: Don't crowd the mushrooms on the sheet tray. If they're too close together they'll turn out soggy. Spread them out so they have enough room to get nice and crisp. 

Swap option: If hen-of-the-woods (maitake) mushrooms are not available, feel free to swap in your favorite mushrooms.


  • 1 pound tagliatelle pasta
  • Freshly-ground black pepper, to taste
  • 8 ounces Parmesan, finely grated
  • 4 ounces (1/2 stick) butter
Roasted mushrooms
  • 1 pound hen-of-the-woods (Mataki) mushrooms
  • 2 tablespoons garlic, minced
  • 2 tablespoons crushed red pepper flakes
  • 3 tablespoons salt
  • 2 tablespoons freshly-ground black pepper


For the pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions.

Finely grate the Parmesan cheese into a large mixing bowl. Add the pepper and butter to the bowl.

Drain the pasta reserving a few tablespoons of the water. Add the cooked pasta to the bowl and drizzle with water until the sauce reaches your desired thickness.

For the mushrooms:

Preheat oven to 375°F.

Break mushroom bunches in half and arrange in single layer on an oven safe sheet pan lined with parchment paper. Sprinkle the garlic, red pepper flakes, salt and black pepper over the mushrooms.

Roast for 20 minutes or until the mushrooms are slightly crispy on the edges and cooked through.

For the assembly:

Top the pasta with the roasted mushrooms and additional Parmesan cheese and serve.