Ingredients:

  • 1 lb fettuccine
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 lb cremini mushrooms, sliced
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 cup pasta water (reserved)
  • 2 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until just under al dente (about 2 minutes less than package directions). Note: This prevents the pasta from becoming mushy in the sauce.
  2. Reserve 1 cup of pasta water in a separate container before draining the noodles.
  3. Heat 1 tbsp olive oil and 2 tbsp of butter in a skillet over medium high heat.
  4. Add the sliced cremini mushrooms in a single layer. Let them sit undisturbed for 3-5 minutes until a mahogany crust forms. Note: Stirring too early releases moisture and steams the mushrooms.
  5. Stir the mushrooms and cook for another 3 minutes until they are evenly browned and fragrant.
  6. Lower the heat to medium. Stir in the remaining 2 tbsp of butter, minced garlic, and dried thyme. Sauté for 1 minute until the garlic smells toasted but hasn't turned brown.
  7. Pour in the heavy cream and simmer for 2 minutes until the sauce is slightly thickened and bubbling.
  8. Transfer the undercooked pasta directly into the skillet.
  9. Add the grated parmesan cheese and 1/4 cup of reserved pasta water.
  10. Toss vigorously over medium heat for 2 minutes until the sauce is velvety and clings to the pasta.
  11. Stir in fresh parsley and season with salt and black pepper to taste.