Penne with Grilled Portabellas and Pecorino

Preparation Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure . Brush mushroom caps with vegetable oil and season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill mushrooms, stemmed sides down, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill until tender, about 3 minutes more. Cool slightly and slice. Cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 3 tablespoon cooking water, then drain pasta. Toss pasta with reserved cooking water, mushrooms, Pecorino, marjoram, olive oil, and salt and pepper to taste. Cooks' notes:•Portabellas can be grilled in batches in a lightly oiled hot grill pan over medium-high heat, turning once, until tender, about 10 minutes per batch. •Portabellas can be grilled 1 day ahead and chilled. Bring to room temperature before using.

Preparation Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure . Brush mushroom caps with vegetable oil and season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill mushrooms, stemmed sides down, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill until tender, about 3 minutes more. Cool slightly and slice. Cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 3 tablespoon cooking water, then drain pasta. Toss pasta with reserved cooking water, mushrooms, Pecorino, marjoram, olive oil, and salt and pepper to taste. Cooks' notes:•Portabellas can be grilled in batches in a lightly oiled hot grill pan over medium-high heat, turning once, until tender, about 10 minutes per batch. •Portabellas can be grilled 1 day ahead and chilled. Bring to room temperature before using.