By David Massoni of Fox & Falcon

Wild mushrooms from your local farmers market, (rather than the South Mountain Reservation just to be safe!) 1oz shallots chopped 1 teaspoon of garlic chopped 1/4 teaspoon of nutmeg 1/2 teaspoon salt A pinch of red pepper flakes 1 pint heavy cream 2tablespoon of butter/ olive oil 12ounce fusilli 1 cup of pasta water A handful or more of pecorino (coz why not) Chives chopped optional 

Procedure: In a sauté pan add butter to medium heat. Once the butter is melted add the mushrooms brown it till it’s fragrant about 2 mins. Julia child said don’t over crowd pan or the mushrooms won’t brown, best advice ever. Then add the shallots and garlic and quickly sauté everything. Add nutmeg and red pepper flakes. Then add your cream and reduce it by half. Cook your pasta as per package. Then add to your sauce along with the pasta water. Toss till everything is well incorporated then add your salt to taste. Add pecorino then mix and serve in your favorite pasta bowl. Add more cheese after plating. Bon appetite… Or just come and visit us at The Fox & Falcon: we have fusilli and more!