Creamy Mushroom Pasta

Ingredients

• 1 lb fettuccine or tagliatelle
• 3 tablespoons olive oil
• 1 lb mixed mushrooms, sliced
• 1 small shallot, minced
• 3 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh thyme or parsley

Instructions

1. 1Cook the fettuccine in salted boiling water until al dente, about 10 to 12 minutes, reserving 1/2 cup pasta water before draining.
2. 2While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and cook the mushrooms in a single layer, without stirring too often, for 5 to 6 minutes until well browned.
3. 3Add the shallot and garlic and cook for 1 to 2 minutes until softened and fragrant.
4. 4Pour in the white wine or broth and simmer for 2 minutes to reduce slightly, scraping up any browned bits from the pan.
5. 5Stir in the heavy cream and Parmesan, and simmer for 3 to 4 minutes until the sauce thickens slightly, then season with salt and pepper.
6. 6Add the drained fettuccine to the skillet and toss well, loosening with reserved pasta water as needed, then garnish with thyme or parsley before serving.

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