Mushroom Fettuccine

1. 1
   boil · ~10 min

   Boil the fettuccine.

   1.Fill a large pot with water and bring to a rolling boil.

   2.Add 1 tbsp salt to the boiling water.

   3.Add fettuccine and cook until al dente according to package directions (8-10 minutes).

   4.Reserve 1 cup pasta water, then drain the pasta in a colander.

   TIPReserve pasta water — its starch helps the sauce cling to every strand.
2. 2
   saute · ~8 min

   Sauté the mushrooms.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add minced garlic and sauté until fragrant (30 seconds).

   3.Add sliced mushrooms in a single layer and cook undisturbed for 3 minutes until golden.

   4.Stir and continue cooking until mushrooms release their liquid and it evaporates (5-7 minutes).

   TIPDon't crowd the pan — mushrooms need space to brown, not steam.
3. 3
   simmer · ~3 min

   Build the cream sauce.

   1.Season mushrooms with salt, black pepper, and a pinch of nutmeg.

   2.Pour in heavy cream and bring to a gentle simmer.

   3.Stir in grated parmesan cheese until melted and smooth.

   4.Add 0.25 cup reserved pasta water to loosen the sauce.
4. 4
   mix · ~2 min

   Toss pasta with the sauce.

   1.Add drained fettuccine directly into the skillet with the sauce.

   2.Toss well using tongs until every strand is coated.

   3.Add more pasta water a splash at a time if the sauce feels too thick.

   4.Taste and adjust seasoning if needed.

   TIPThe sauce should cling to the pasta — loose enough to coat, tight enough to not pool.
5. 5
   serve · ~1 min

   Plate and garnish.

   1.Divide pasta among four plates or shallow bowls.

   2.Top with extra grated parmesan and a crack of black pepper.

   3.Scatter fresh chopped parsley over each serving.

   4.Serve immediately while hot.

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