Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Three-Fungi Alfredo Rigatoni

Cook the rigatoni in a large pot of boiling salted water according to the package instructions until al dente. Drain, reserving 1 cup of the pasta water.

In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallots, sautéing until translucent.

Add the sliced mushrooms and cook until they release their moisture and it evaporates, then add the wine.

Stir in the butter and minced garlic, cooking until the butter is fully melted and the garlic is fragrant.

Pour in the heavy cream and season with Cheesoning, salt, and black pepper. Let it simmer for about 4 minutes.

Add the al dente rigatoni and grated Parmesan cheese to the skillet. Toss to combine, gradually adding the reserved pasta water as needed to achieve a creamy sauce consistency.

Continue cooking for an additional 3 minutes, ensuring the pasta is well-coated and heated through.

Serve hot, garnished with freshly chopped parsley and shavings or slices of Parmesan cheese.

assorted mushrooms, cleaned and sliced (I recommend a mix of white, portobello, and baby bella or Cremini) mushrooms)

Yarin Shachagi

Three-Fungi Alfredo Rigatoni

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