Ingredients:

  • 12 oz (340g) fettuccine pasta (fresh or dried)
  • Salt (for pasta water)
  • 2 tbsp (30ml) unsalted butter
  • 2 tbsp (30ml) olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 16 oz (450g) mixed mushrooms (e.g., cremini, shiitake, and button), sliced
  • 1 tsp (5g) dried thyme (or 1 tbsp fresh thyme, chopped)
  • 1/2 cup (120ml) white wine (or vegetable broth)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  2. In a large skillet, heat butter and olive oil over medium heat. Add chopped onion; cook until translucent (about 4-5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
  3. Add sliced mushrooms to the skillet, stir; cook until browned and softened (about 8-10 minutes). Sprinkle in dried thyme, season with salt and pepper, and stir well.
  4. Pour in white wine, scraping up any browned bits; simmer until wine is reduced by half (about 2-3 minutes).
  5. Reduce heat and slowly stir in heavy cream. Let it simmer for a few minutes to thicken. Add grated Parmesan cheese and mix until melted and incorporated.
  6. Toss cooked fettuccine into the sauce, adding reserved pasta water a little at a time to adjust the consistency. Taste and adjust seasoning as necessary.
  7. Plate the pasta, garnish with fresh parsley, and serve immediately.