Spaghetti ai Funghi e Pangrattato | Pasta with Button Mushrooms & Crispy Breadcrumbs

Bring a large pot of plenty of water to a boil and salt generously (fine table salt). Gently brush the button mushrooms clean or wipe them with paper towels, then slice them into pieces approximately 0.5 cm thick. Peel the garlic and slice it finely. Wash the fresh parsley, shake dry, and finely chop including the tender stems.

Heat 2 tablespoons of extra virgin olive oil in a wide skillet over medium heat. Add one-third of the sliced garlic and sauté very briefly until fragrant. Add the breadcrumbs (pangrattato) and toast for 3 to 4 minutes, stirring constantly, until golden brown and crispy. Remove the skillet from the heat, transfer the crispy breadcrumbs to a small bowl, and lightly season with a pinch of sea salt.

Add the spaghetti to the boiling salted water and cook according to the package instructions for about 8 to 9 minutes until al dente. Before draining, make sure to ladle out about 150 ml of the starchy pasta water and set it aside.