Description
A comforting plate of pasta coated in a silky, garlicky cream sauce, flecked with golden sautéed mushrooms.
Ingredients
Scale
- 250 g dry pasta (spaghetti, fettuccine, or your favorite shape)
- 2 tbsp unsalted butter (about 28 g)
- 1 tbsp olive oil (about 14 g)
- 250 g mushrooms, sliced (cremini, white button, or mixed)
- 4 cloves garlic, minced (about 12 g)
- 1 cup heavy cream (240 ml)
- 3/4 cup grated Parmesan cheese (about 75 g)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 tsp red pepper flakes, 1 tbsp chopped fresh parsley or thyme, 1/2 cup reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
- While the pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden brown, about 6–8 minutes.
- Add minced garlic and red pepper flakes (if using) and cook for 30–45 seconds until fragrant. Season with salt and pepper.
- Reduce heat to medium-low, pour in the heavy cream, and let simmer for 2–3 minutes.
- Stir in the grated Parmesan until melted. Adjust sauce consistency with reserved pasta water if needed.
- Add the drained pasta to the skillet and toss thoroughly to coat. Cook together for 1–2 minutes.
- Finish with chopped parsley or thyme and serve with extra Parmesan.
Notes
Avoid overmixing once you add the cheese; keep the sauce at a gentle simmer to prevent splitting. Don’t skip reserving pasta water; its starches help the sauce cling to the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 616
- Sugar: 2g
- Sodium: 340mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52.5g
- Fiber: 2.5g
- Protein: 19g
- Cholesterol: 100mg