Ingredients

• 12 oz (340g) fettuccine or linguine
• Salt for the pasta water

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 lb (450g) mixed or one type of mushroom (cremini and/or shiitake)
• 3 cloves garlic, minced
• 1 small shallot, finely diced

• 1 cup (240ml) heavy cream
• 1 cup (100g) freshly grated Parmesan cheese
• ½ cup (120ml) pasta cooking water (reserved)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: red pepper flakes for heat

Instructions

1. Boil the pasta
   Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of the starchy pasta water (depending on the exact pasta shape) before draining. Set pasta aside.

   • *Depending on the exact pasta shape and how much water it absorbs, you might need slightly more or less than ½ cup of pasta water that could affect the thickness of the. Add it gradually until the sauce clings to the pasta.

2. Sauté the mushrooms
   In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add the mushrooms in a single layer (work in batches if needed). Let them sear undisturbed for 3–4 minutes until golden brown, then stir and cook 2 more minutes. Remove mushrooms from the pan and set aside.

3. Build the aromatics
   Lower heat to medium. Add the remaining 1 tbsp butter, then sauté the shallot for 2 minutes until softened. Add the garlic and thyme; cook 30 seconds until fragrant.
4. Make the sauce
   Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 2–3 minutes to thicken slightly. Stir in the grated Parmesan until melted and smooth.

   • *Parmesan clumping: If the cream is boiling too hard when you add the cheese, it can seize or get slightly grainy. Lower the heat and stir constantly for the smoothest result.

5. Combine everything
   Return the mushrooms to the skillet. Add the drained pasta and toss to coat. If the sauce is too thick, splash in reserved pasta water a little at a time until you reach a silky, glossy consistency.

6. Season and serve
   Taste and adjust with salt, pepper, and a pinch of red pepper flakes if desired. Garnish with fresh parsley and extra Parmesan. Serve immediately.

Tips

• Don’t crowd the mushrooms — they steam instead of sear if the pan is too full.
• Salt: Parmesan is salty, so taste before adding extra salt at the end.
• Use freshly grated Parmesan — pre-shredded varieties don’t melt as smoothly.
• Salt: Parmesan is salty, so taste before adding extra salt at the end.
• Pasta water is your friend — the starch helps emulsify the sauce and cling to the noodles.
• For extra depth, deglaze the pan with a splash of dry white wine after sautéing the shallot, before adding the cream.