
Indulge in this rich and velvety mushroom pasta, featuring sautéed garlic and a splash of white wine for a restaurant-quality finish. It's a quick, comforting meal that comes together in under 30 minutes, perfect for busy weeknights.
Bring a large pot of salted water to a boil. Cook the fettuccine for 1 minute less than the package instructions suggest for al dente. Just before draining, carefully scoop out 1 cup of the pasta cooking water and set it aside.
While the pasta is cooking, melt the butter and heat the olive oil in a large skillet over high heat.
Add the sliced mushrooms to the skillet and cook, stirring regularly. Once they begin to release moisture and sweat, season with a pinch of salt and pepper.
Continue cooking for about 4 to 5 minutes until the mushrooms are golden brown. Add the minced garlic and sauté until both the garlic and mushrooms are deeply golden and fragrant.
Carefully pour in the white wine (it will release a lot of steam). Stir and scrape the bottom of the skillet to release any browned bits. Simmer rapidly until the wine has mostly evaporated and the sharp alcohol scent is gone.
Pour in the chicken broth and cream, then stir in the parmesan cheese, salt, and pepper. Simmer for about 2 minutes, stirring regularly until the cheese has dissolved and the sauce begins to thicken.
Transfer the cooked pasta directly into the sauce. Toss for 1 to 2 minutes until the sauce thickens further and coats the noodles perfectly. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
Garnish with fresh parsley and serve immediately with an extra sprinkle of parmesan cheese.
For the best flavor, use a mix of mushrooms like cremini and shiitake. If you prefer not to use wine, you can substitute it with an equal amount of chicken broth and a squeeze of lemon juice for acidity. Always reserve your pasta water; the starch helps the sauce cling to the pasta for a silkier finish.




