Mushroom and Pecan Pasta with Buttery Sage Sauce

1 lb orecchiette pasta
2 Tbsp butter, divided
1 tsp minced garlic
1/2 cup white wine
~ 3/4 lbs cremini mushrooms, sliced
~30 fresh sage leaves
1 cup or more freshly grated Parmigiano-Reggiano
2 cups freshly grated parmesan
salt and freshly ground black pepper to taste

1. Bring a large pot of water to a boil and add pasta. Cook until almost done, not quite al dente.

2. Meanwhile, melt half the butter in a large skillet; add garlic and stir gently for a one or two minutes, then add pecan. Stir frequently for about five minutes as pecans cook, then add white wine. Cook for a further two or three minutes or until pecans begin to lightly brown, then reduce heat to medium and add sage leaves. Continue to cook until sage leaves begin to shrivel, and reduce heat to simmer.

3. When the pasta is almost done, scoop out a cup of the cooking water then drain the pasta and pour it into your skillet with the rest of the ingredients. Increase heat to medium and add about half the water while stirring. Continue to cook and stir for about two or three minutes, adding more water if necessary.

4. Stir in the cheese, reserving some for garnish. Reduce heat to medium and stir until a nice, lightly creamy sauce forms. Season with salt and pepper to taste and serve with a little more cheese sprinkled on top.

Serves 4.

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