Ingredients:

  • 1 lb (454g) dried fettuccine or pappardelle
  • 1.5 lbs (680g) mixed mushrooms (cremini, shiitake, or oyster), sliced 1/4 inch thick
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 tbsp (42g) unsalted butter
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy whipping cream
  • 1/2 cup (120ml) dry white wine (such as Pinot Grigio)
  • 3/4 cup (75g) freshly grated Parmigiano-Reggiano
  • 1 tbsp fresh thyme leaves
  • 1/4 cup fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Fill a large pot with water and a generous palmful of salt.
  2. Place 680g of sliced mushrooms in a large, dry skillet over medium high heat. Cook 5-7 minutes until they release moisture and start to brown.
  3. Toss in 30ml olive oil and 42g butter. Stir 2 minutes until mushrooms are glistening and golden.
  4. Add the minced shallot and garlic. Sauté 2 minutes until the shallot is translucent and fragrant.
  5. Pour in 120ml white wine. Scrape the bottom of the pan until the liquid reduces by half.
  6. Drop 454g fettuccine into the boiling water. Boil until slightly firmer than al dente.
  7. Stir in 240ml heavy cream and fresh thyme. Simmer 3-4 minutes until the sauce slightly thickens.
  8. Use tongs to transfer the pasta directly from the water into the skillet.
  9. Add 75g parmesan, parsley, and lemon zest. Toss vigorously until the cheese melts into a velvety coating.
  10. Add 1/4 cup of reserved pasta water if the sauce looks too thick. Serve immediately while piping hot.