Creamy Mushroom Pasta in 30 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1–2 minutes less than the package directions for al dente. Reserve 1 cup (240ml) of starchy pasta water before draining.
2. Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Add the mushrooms in a single layer and let them sit undisturbed for 3–5 minutes to develop a mahogany-colored crust.
3. Stir the mushrooms and cook for another 3 minutes until the moisture has evaporated and they smell nutty.
4. Lower the heat to medium. Stir in the minced garlic and cook for 60 seconds until fragrant.
5. Pour in the white wine to deglaze the pan, scraping up the brown bits from the bottom. Let the wine reduce by half.
6. Stir in the heavy cream and simmer for 2–3 minutes until the sauce slightly thickens.
7. Add the cooked pasta directly into the skillet. Incorporate the grated Parmesan cheese and reserved pasta water, tossing until the sauce forms a glossy emulsion that clings to the pasta.
8. Finish with ground black pepper, chopped fresh parsley, and an optional squeeze of fresh lemon juice.