Name: Mushroom and Herb Cacio e Pepe
Prep time: 10 min
Cook time: 18 min
Total time: 32 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g bronze-die tonnarelli, bucatini, or thick spaghetti; 450 g cremini mushrooms, sliced 4 mm thick; 60 g European-style salted butter, divided; 5 tsp whole black Tellicherry peppercorns; 180 g aged Pecorino Romano, microplaned very fine; 3 cups reserved pasta water (hot!); 2 tsp fresh thyme leaves; 1 tsp finely chopped fresh rosemary; Zest of ½ lemon (microplaned); Sea salt (only if needed — Pecorino is salty); Optional: ½ tsp white truffle oil

Bronze-die tonnarelli (or spaghetti) is coated in the traditional Roman cacio e pepe emulsion of microplaned Pecorino Romano and starchy pasta water, but with deeply golden cremini mushrooms, toasted black pepper, fresh thyme, rosemary, and a whisper of lemon zest. Pure, minimalist perfection with a woodland twist.

Why You’ll Love This Recipe

This is the cacio e pepe you’ll dream about. The sauce is impossibly silky and clings to every strand like velvet, the freshly toasted pepper gives that signature spicy tingle, the mushrooms add insane umami depth, and the fresh herbs make it taste like you foraged in an Italian forest. It’s ready in 18 real minutes, uses only one pan + one pot, vegetarian, naturally gluten-free adaptable, and tastes like something from a 3-star restaurant in Rome. Once you make this version, you’ll never go back to plain cacio e pepe again.

Yield: serves 4

Mushroom and Herb Cacio e Pepe

Classic Roman cacio e pepe elevated with golden mushrooms, fresh thyme, rosemary, and lemon — silky, peppery, mushroom heaven.

Prep Time 10 minutes

Cook Time 18 minutes

Additional Time 4 minutes

Total Time 32 minutes

Ingredients

400 g bronze-die tonnarelli, bucatini, or thick spaghetti
450 g cremini mushrooms, sliced 4 mm thick
60 g European-style salted butter, divided
5 tsp whole black Tellicherry peppercorns
180 g aged Pecorino Romano, microplaned very fine
3 cups reserved pasta water (hot!)
2 tsp fresh thyme leaves
1 tsp finely chopped fresh rosemary
Zest of ½ lemon (microplaned)
Sea salt (only if needed — Pecorino is salty)
Optional: ½ tsp white truffle oil

Instructions

Fill your largest pot with 6 quarts water and bring to a rolling boil. Salt lightly (only 1½ tbsp — Pecorino adds salt).
While water heats, toast the pepper: heat small dry pan over medium-high. Add 5 tsp whole peppercorns. Shake constantly 2–3 minutes until smoking and fragrant. Immediately pour onto cutting board, crush coarsely with bottom of pan or mortar. Set aside.
Heat your widest sauté pan (14-inch) over high for 90 seconds. Add 40 g butter. When foaming, add ALL mushrooms in one layer. Do NOT stir for 4 full minutes — let them sear golden.
Toss mushrooms, season lightly, cook another 4 minutes until deeply golden and liquid gone. Add thyme + rosemary in last 30 seconds. Push to edges.
Drop pasta into boiling water. Set timer for exactly 8 minutes (it finishes in sauce).
Add remaining 20 g butter + 4 tsp cracked pepper to center of pan. Let sizzle 30 seconds until pepper is ultra-fragrant.
Reserve 3 full cups pasta water (use a heatproof jug). Using tongs, transfer pasta directly into mushroom pan (some water clinging is perfect).
Remove pan from heat completely. Add ¾ cup hot pasta water and ALL the microplaned Pecorino in 4 stages: scatter ¼, toss vigorously 20 seconds, repeat. The sauce will go from watery → creamy → glossy silk. Add more hot pasta water ¼ cup at a time if needed — never return to direct heat or it breaks.
When sauce perfectly coats each strand (should take 2–3 minutes off heat), add lemon zest and one final toss. Let rest in warm pan 4 minutes — sauce thickens to perfection.
Twirl into warmed bowls, crack extra pepper on top, drizzle a few drops of truffle oil if using, and serve immediately with chilled Frascati and zero conversation for the first minute.

Notes

Traditional Roman cacio e pepe has no butter — we add it for mushrooms and luxury

Use only Pecorino Romano aged minimum 18 months

The dish is naturally vegetarian

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 386Total Fat 14gSaturated Fat 8gUnsaturated Fat 6gCholesterol 47mgSodium 663mgCarbohydrates 43gFiber 6gSugar 5gProtein 23g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use real Pecorino Romano (never Parmesan) — it’s saltier and melts differently.
Toast pepper in dry pan until smoking — this is 70 % of the flavor.
Microplane the cheese — coarse grate clumps and breaks the sauce.
Reserve 3 full cups pasta water — temperature and starch are everything.
Add cheese OFF heat in 4 stages — this prevents stringy/grainy disaster.
Use tonnarelli or thick spaghetti — thin pasta can’t hold the sauce.
Finish with raw butter + lemon zest AFTER the cheese — Roman trick for gloss.

Ingredients Notes

Pasta: 400 g bronze-die tonnarelli, bucatini, or thick spaghetti (Setaro, Gentile, or De Cecco #12)
Mushrooms: 450 g cremini, sliced 4 mm — golden browning is non-negotiable
Pecorino Romano: 180 g 18–24 month aged, microplaned fresh (Locatelli or Fulvi)
Black pepper: 4–5 tsp whole Tellicherry peppercorns, freshly toasted & cracked
Fresh herbs: thyme + rosemary — the forest note
European butter: 60 g total (82–84% fat)