Ingredients
Scale
- 12 ounces fettuccine or spaghetti
- 1 pound mixed mushrooms (cremini, shiitake, or oyster), sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Step 2: Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until all the moisture has evaporated and the mushrooms are deeply browned and tender.
- Step 3: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn the garlic. Season the mushrooms liberally with salt and black pepper.
- Step 4: Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to slightly thicken. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth.
- Step 5: Add the cooked pasta to the skillet and toss vigorously to coat it completely with the mushroom cream sauce. If the sauce seems too thick, gradually add 1/4 cup of the reserved pasta water until the desired consistency is reached. Stir in the fresh parsley before serving immediately.
Notes
- The most critical step for intense flavor is patience: ensure the mushrooms release all their moisture and achieve a deep, nutty brown crust before adding the garlic, as this caramelization is essential for the sauce's depth.
- Keep leftover pasta in an airtight container for up to three days, but remember the pasta will soak up the creamy sauce, so the texture will be thicker and less luxurious when cold.
- To refresh leftovers, gently reheat the pasta in a skillet over low heat, adding a splash of milk or water while stirring frequently to revive the sauce and prevent the heavy cream from separating.
- Balance the rich creaminess by serving this dish alongside a bright, peppery arugula salad dressed simply with lemon juice and olive oil, or offer a crisp dry apple juice pairing like Pinot Grigio.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American