Ingredients
- Pasta: 1 pound (450g) of your favorite cut, such as fettuccine, tagliatelle, or pappardelle. The wide, flat shape is perfect for catching the rich sauce.
- Olive Oil: 1 tablespoon. Used for sautéing the aromatics and preventing the butter from browning too quickly.
- Unsalted Butter: 3 tablespoons. The foundation of the sauce, providing richness and a silky mouthfeel.
- Cremini Mushrooms: 1.5 pounds (680g), cleaned and sliced. These “baby bella” mushrooms offer a deeper, more robust flavor than standard white mushrooms.
- Shallot: 1 large, finely chopped. Provides a delicate, sweet onion flavor that complements the mushrooms without overpowering them.
- Garlic: 4-6 cloves, minced. The heart of the dish’s aromatic profile; adjust to your personal taste.
- Dry White Wine (Optional): 1/4 cup, such as Sauvignon Blanc or Pinot Grigio. Used to deglaze the pan, it adds a crucial layer of acidity and complexity to the sauce. You can substitute with vegetable broth.
- Vegetable Broth: 1/2 cup. Adds savory depth and helps create the sauce’s volume.
- Heavy Cream: 1.5 cups. The key to the unparalleled creaminess and luxurious texture of the sauce.
- Parmesan Cheese: 1 cup, freshly grated, plus more for serving. Provides a salty, nutty flavor that thickens the sauce and brings everything together.
- Fresh Parsley: 1/4 cup, chopped. Adds a burst of fresh, herbaceous flavor and a pop of color.
- Salt and Black Pepper: To taste. Essential for seasoning every layer of the dish.
- Nutmeg (Optional): A tiny pinch, freshly grated. A secret weapon that enhances the creamy, savory notes of the sauce.
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Before draining, reserve about 2 cups of the starchy pasta water. This water is liquid gold and will be used later to adjust the consistency of your sauce. Drain the pasta and set it aside.
- Sauté the Mushrooms: While the pasta is cooking, place a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter is melted and foamy, add the sliced mushrooms to the pan in a single layer. It’s crucial not to overcrowd the pan, so you may need to do this in two batches. Let the mushrooms cook undisturbed for 3-4 minutes, until they develop a deep golden-brown color on one side. Season with salt and pepper, then stir and continue to cook for another 4-5 minutes, until they have released their liquid and are beautifully caramelized. Use a slotted spoon to remove the cooked mushrooms from the skillet and set them aside on a plate.
- Build the Aromatic Base: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the finely chopped shallot and cook, stirring frequently, for about 2-3 minutes until it becomes soft and translucent. Add the minced garlic and the optional pinch of nutmeg, and cook for another minute until fragrant. Be careful not to burn the garlic.
- Deglaze and Create the Sauce: If using, pour in the dry white wine to deglaze the pan. Use a wooden spoon to scrape up all the flavorful browned bits (the “fond”) from the bottom of the skillet. Let the wine simmer and reduce by about half, which should take about 2 minutes. This cooks off the alcohol while leaving behind a wonderful depth of flavor. If not using wine, you can perform this step with the vegetable broth.
- Simmer the Creamy Sauce: Pour in the vegetable broth and the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 4-5 minutes, stirring occasionally, allowing the sauce to thicken slightly.
- Combine and Finish: Stir the freshly grated Parmesan cheese into the sauce until it has completely melted and the sauce is smooth and velvety. Return the cooked mushrooms to the skillet. Give everything a good stir to combine. Taste the sauce and adjust the seasoning with more salt and freshly ground black pepper as needed.
- Marry the Pasta and Sauce: Add the cooked pasta directly to the skillet with the sauce. Using tongs, toss everything together until the pasta is thoroughly coated in the creamy mushroom sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starch in the pasta water helps the sauce cling to the pasta beautifully.
- Garnish and Serve: Turn off the heat. Stir in the chopped fresh parsley. Serve the pasta immediately in warm bowls, garnished with a generous amount of extra grated Parmesan cheese and a crack of black pepper.
Nutrition
- Serving Size: one normal portion
- Calories: 750