Mushroom and Chili Crisp Pappardelle

Combine sunflower oil, cayenne, and black pepper in a small saucepan over medium heat. Watch carefully until the mixture shimmers and the spices are fragrant, about 2 minutes. Remove from heat immediately and let steep while you prepare everything else.

Slice shiitakes into thick strips. Heat a heavy pan over high heat until smoking. Add mushrooms in a single layer — no oil yet. Season with a pinch of salt and let them sear undisturbed until deeply golden, about 3 minutes. Toss and cook 2 more minutes. These need real caramelization, not steaming.

Reduce heat to medium. Add 60g butter to the mushroom pan and let it melt and foam. Tuck in the sliced shallot and crushed garlic cloves. Cook, stirring occasionally, until butter turns nutty and fragrant and the aromatics soften, about 3 minutes.

Pour in the soy sauce — it will sizzle dramatically. Let it bubble and reduce with the butter until glossy, about 1 minute. This is Viola's little act of heresy: soy sauce adds fermented depth that mimics the background heat of chili crisp while keeping everything buttery.

Bring a large pot of water to a vigorous boil. Salt it generously — it should taste like the sea. Cook pappardelle until al dente, checking 1 minute before the package time. Reserve 240ml pasta water before draining.

Add drained pasta directly into the mushroom pan. Pour in the chili crisp oil and remaining 20g cold butter. Toss vigorously, adding pasta water splash by splash until you achieve a glossy, emulsified sauce that coats every ribbon.

Strip thyme leaves from sprigs and toss them in. Taste and adjust seasoning with salt and black pepper.

Twirl pasta into loose nests using tongs. Spoon remaining sauce and those gloriously caramelized mushrooms over the top. Drizzle any remaining chili oil from the pan. Finish with torn parsley leaves and a crack of black pepper.