
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 6-7 minutes, or until just al dente. Reserve a little pasta water, then drain.

While the pasta cooks, melt the butter in a large skillet over medium heat. Add the onions and mushrooms, then cook for 10-15 minutes, stirring occasionally, until the mushrooms release their moisture and the onions soften.



Stir in the garlic, salt, and black pepper. Cook for about 1 minute, just until the garlic is fragrant.



Add the Italian seasoning, cream, and Parmesan cheese. Stir well and simmer gently for 2-3 minutes, until the cheese melts and the sauce becomes smooth and creamy.



Add the cooked fettuccine to the skillet and toss until evenly coated. If the sauce is too thick, loosen it with a splash of reserved pasta water. Serve hot with extra Parmesan if desired.

