Ingredients

• 160g/ 6oz fettuccine or linguine
• 2 tbsp (30g) unsalted butter
• 1/2 tbsp olive oil 
• 300g/ 10 oz mushrooms , sliced 1/3 cm / 1/8″ thick (white, cremini/swiss brown)
• 2 garlic cloves , finely chopped
• 1/2 cup (125 ml) white wine , dry (or rose, sub more broth)
• 1/2 cup (125ml) chicken broth/stock , low sodium (or veg)
• 3/4 cup (185ml) cream , heavy / thickened
• 1/3 cup (30g) parmesan , finely grated 
• 1/2 tsp salt and pepper , each

Serving:

• Extra parmesan , for serving
• Parsley , roughly chopped (optional)

Instructions

1. Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.

2. Melt butter and heat oil in a large skillet over high heat.

3. Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.

4. When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.

5. Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.

6. Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.

7. Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.

8. Garnish with parsley and serve immediately with extra parmesan!

Recipe Notes:

• Pasta – flat wide pastas are best for creamy sauces like this but any pasta will work just fine, short, long, normal or fancy. Use dried not fresh pasta.
• Oil + butter – using combo prevents butter burning and makes it easier to make mushrooms golden.
• Cream – recipe will work with light, but obviously lacks the same amount of richness! Toss pasta at end with splash of pasta cooking water – the extra starch in the water will help make the sauce thick like using full fat cream.
• Parmesan – either finely grate your own, or buy the finely shredded parmesan at the shops (i.e the short very thin strands) Do not use store bought sandy parmesan or shaved, they will not melt.
• Leftovers – keeps better than most creamy pastas I share because I use a bit more cream in this recipe than I usually do! Fridge for 3 days or so, then reheating the microwave. Add a tiny splash of water to loosen up the sauce if needed.