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To make my brown butter mushroom pasta, start by cooking your pasta according to packet
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instructions. When done, reserve about half a ladle full of the cooking water before you
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drain it. In a separate, light coloured pan, melt the butter over a medium heat. Allow
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to bubble for 2-5 minutes until deep golden brown spots appear at the bottom of the pan
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Then add in the chopped thyme, minced garlic, sliced mushrooms, which I always buy pre-sliced
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for this meal to keep it a quick recipe, and salt and pepper. Mix the mushrooms in well
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to the butter sauce and cook for 3-4 minutes, stirring often. Finally, tip the mushrooms
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into the drained pasta, along with the reserved water, and mix it all together well. Serve
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with a generous sprinkling of shaved pecorino cheese
