Ingredients:

  • 12 oz fettuccine
  • 1 tbsp salt
  • 1 lb mixed mushrooms
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp fresh thyme leaves
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of water and 1 tbsp salt to a boil. Add the fettuccine and cook for 2 minutes less than the package directions for al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
  2. Heat 2 tbsp olive oil and 3 tbsp unsalted butter in a 12-inch skillet over medium-high heat.
  3. Add 1 lb sliced mixed mushrooms in two batches. Let the mushrooms sit undisturbed for 3 to 5 minutes until a dark golden crust forms before stirring.
  4. Stir in 4 cloves minced garlic and 1 tsp fresh thyme leaves, cooking for 1 minute until fragrant.
  5. Pour in 1/2 cup vegetable broth and scrape the bottom of the pan to release the browned bits. Let the liquid reduce by half.
  6. Lower the heat to medium-low and stir in 1 cup heavy cream. Simmer gently for 3 to 5 minutes until slightly thickened.
  7. Transfer the undercooked pasta directly into the skillet. Pour in 1/2 cup of the reserved pasta water and 1/2 cup grated Parmesan cheese.
  8. Toss continuously over medium heat for 1 to 2 minutes until the sauce thickens and glazes the noodles.
  9. Stir in 1/4 cup chopped fresh parsley and season with salt and black pepper to taste.