Spaghetti with Yanomami mushrooms and Pimenta Baniwa

Posted by Gregory Prang on



  • Spaghetti
  • Mushroom Powder
  • Cold butter
  • Pecorino cheese
  • Baniwa Pepper



Cook the dough until "al dente". While the dough cooks, grate the cheese and save. Pass the mushrooms through a sieve and save. Heat a portion of the butter in a frying pan and add the mushroom powder, then lower the heat and add the grated cheese. To help melt the cheese, put some of the water from the pasta; just to help melt the cheese and moisturize the mushroom powder. Salt to taste. Put the pasta in the same skillet with mushroom powder and cheese and sauté, adding the remaining butter to emulsify. Serve and finish with Pimenta Baniwa to taste.

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