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Ingredients

• 3/4 pound  dried spaghetti
• 3 tablespoons  extra-virgin olive oil
• 1/2 cup  unsalted butter
• 3   large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch pieces
•   Kosher salt and freshly ground black pepper
• 2/3 cup  loosely packed fresh sage leaves
• 1/3 cup  cup toasted walnuts, coarsely chopped
• 1/2 cup  freshly grated Parmigiano Reggiano

Description

Bring A Large Pot Of Salted Water To A Boil. Add The Spaghetti And Cook Until It's Tender But Still Firm To The Tooth, About 9 Minutes. Reserve 1 Cup Of The Pasta Cooking Water And Then Drain The Pasta And Set Aside.

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