Pasta in a creamy mushroom sauce with a crispy topping

Ingredients:

• 450 g mezzi rigatoni pasta
• 110 g unsalted butter
• 0.5 cups premium flour
• 4 cups whole milk
• 1/4 teaspoon freshly grated nutmeg
• 2 tbsp. l. olive oil
• 450 g of wild mushrooms, such as oyster mushrooms or shiitake mushrooms, stems removed, caps thinly sliced
• 110 g of champignons, cut into 4 pieces
• 220 g Taleggio or Brie cheese, diced, rinds removed (about 1.5 cups)
• 140 g pecorino cheese, grated (about 1.5 cups)
• 0.5 cups breadcrumbs
• 2 tbsp chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 9 minutes. Drain, reserving about 1/4 cup of the water for the sauce.
2. Meanwhile, melt 4 tablespoons of butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to form a paste. Cook, stirring, until the paste thickens slightly, about 1 minute. Remove from heat and gradually whisk in the milk until smooth. Bring to a simmer over medium heat, stirring constantly. Reduce heat and simmer, whisking occasionally, until the sauce is smooth, 8-10 minutes. Add nutmeg and season with salt and pepper to taste.
3. Meanwhile, heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Add half the mushrooms and cook until softened, about 8 minutes. Season with salt to taste. Move to the sides of the skillet and repeat with the remaining mushrooms.
4. Reduce the heat to low and stir in both cheeses until smooth. Add the mushrooms and pasta and stir, adding more of the pasta water if necessary.
5. In a skillet over medium heat, melt the remaining 2 tablespoons butter. Add breadcrumbs and fry until golden brown; add parsley. Divide the pasta into eight small bowls. Sprinkle with breadcrumbs.