Mushroom Pasta

1: Cook the pasta according to package directions in salted water. Reserve 1 cup pasta water, drain, and toss with olive oil.

2: Cook the mushrooms in two batches. Melt 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat. Add half of the mushrooms and let cook for 3 minutes. Stir and cook for another 3-5 minutes until golden and liquid evaporates. Season with salt and pepper, then remove to a plate. Repeat with remaining mushrooms.

3: For the sauce, melt 2 tablespoons butter over medium heat. Add shallots and sauté for 2 minutes. Add garlic and crushed red pepper; sauté for 30 seconds.

4: Turn heat to low and add a splash of chicken broth. Whisk the remaining broth with cornstarch and add to the pan along with remaining seasonings. Simmer until thickened, stirring occasionally.

5: Lower heat and whisk in mascarpone until melted, then add Parmesan. Stir in mushrooms, then add pasta and parsley. Garnish with extra Parmesan.