400g barilla rigatoni pasta
300g brown mushrooms, sliced
1 cup grana padano cheese, grated
1 cup pecorino cheese, grated
handful of fresh thyme leaves, stems removed
2 cloves garlic, minced
2 tbsp. olive oil
salt & pepper to season
In a saucepan over medium heat, add olive oil and in batches brown the mushrooms until they are golden brown on both sides, roughly 2-3 minutes.
Once all the mushrooms are browned, add minced garlic, butter and fresh thyme leaves, stirring until the butter has completely melted in with the mushrooms. Pour in the cooking cream, season with salt and pepper and give it a generous stir. Reduce to a low heat and simmer for 6-8 minutes until the cream starts to thicken up.
While the sauce is simmering, cook the rigatoni just under recommended cooking time. Drain and add rigatoni to sauce. Add a little extra butter if desired and both of the cheeses. Using a wooden spoon to gently toss until well combined. Turn off the heat and set aside.
Serve in pasta bowls with extra pecorino or grana padano cheese.