Creamy Garlic Herb Mushroom Fettuccine

Ingredients

• •1 lb high-quality fettuccine pasta
• •1 lb cremini mushrooms, sliced 1/4 inch thick
• •4 tablespoons unsalted butter, divided
• •2 tablespoons extra virgin olive oil
• •1 medium shallot, finely minced
• •4 cloves garlic, minced
• •1/2 cup dry white wine (such as Pinot Grigio)
• •1.5 cups heavy cream
• •1 cup freshly grated Parmigiano-Reggiano
• •2 teaspoons fresh thyme leaves
• •1/4 cup fresh Italian parsley, chopped
• •Kosher salt and freshly cracked black pepper to taste
• •1/2 cup reserved pasta cooking water

Instructions

1. 1Bring a large pot of heavily salted water to a boil and cook the fettuccine until just shy of al dente, usually 1 to 2 minutes less than the package instructions.
2. 2While the pasta cooks, heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and sear without stirring for 3-4 minutes until deep golden brown, then toss and cook for another 3 minutes.
3. 3Reduce the heat to medium and add the remaining 2 tablespoons of butter, the minced shallot, and garlic. Sauté for 2 minutes until the shallots are translucent and fragrant, being careful not to burn the garlic.
4. 4Deglaze the skillet with the white wine, scraping the bottom of the pan with a wooden spoon to release all the browned bits (the fond). Simmer until the liquid has reduced by half.
5. 5Pour in the heavy cream and stir in the fresh thyme. Bring to a gentle simmer and cook for 3-5 minutes until the sauce reduces slightly and reaches a velvety consistency.
6. 6Using tongs, transfer the cooked pasta directly from the water into the skillet with the sauce. Add a splash of the starchy pasta water to the pan.
7. 7Sprinkle in the Parmigiano-Reggiano and toss vigorously to emulsify the cheese into the sauce, creating a glossy coating on the pasta. Adjust consistency with more pasta water if needed.
8. 8Remove from heat and fold in the fresh parsley. Season generously with freshly cracked black pepper and additional salt to taste. Serve immediately in warmed bowls.