Ingredients:

  • 1 pound (450g) pasta (such as fettuccine, linguine, or spaghetti)
  • 4 quarts (4 liters) water
  • 2 tablespoons salt
  • 2 tablespoons (30ml) olive oil
  • 1 pound (450g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (60ml) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15g) butter

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining. Drain the pasta and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until softened and browned (about 8-10 minutes). Don't overcrowd the pan; work in batches if needed.
  3. Add the minced garlic to the skillet and cook for 1 minute, or until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan (deglazing). Let the wine reduce by half (about 2-3 minutes).
  4. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
  5. Add the cooked pasta to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to adjust the consistency. Stir in the butter and parsley.
  6. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley.