Description
This creamy mushroom fettuccine is a rich and comforting Italian pasta dish featuring tender cremini mushrooms cooked with garlic, onions, and a luxurious sauce of heavy cream and Parmesan cheese. Perfect for a cozy dinner, it combines earthy mushrooms with a smooth, velvety texture that coats the fettuccine beautifully.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces cremini or white mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook Pasta: Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil and butter until melted. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant but not browned to enhance the sauce’s aroma.
- Cook Mushrooms: Add the sliced mushrooms, salt, black pepper, and dried thyme to the skillet. Cook for 7 to 8 minutes until the mushrooms are tender and lightly browned, releasing their natural juices.
- Deglaze with Wine: If using, pour in the white wine and let it simmer for 2 to 3 minutes until mostly evaporated, concentrating flavor and deglazing the pan.
- Add Cream and Cheese: Reduce heat to low, then stir in the heavy cream and grated Parmesan cheese. Cook while stirring until the sauce is smooth and has slightly thickened, creating a rich texture.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss gently to coat the noodles evenly with the creamy mushroom sauce. If the sauce is too thick, add reserved pasta water a little at a time to achieve desired consistency.
- Garnish and Serve: Sprinkle the dish with fresh chopped parsley and crushed red pepper flakes if desired for a touch of freshness and mild heat. Serve immediately while warm.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat without sacrificing too much creaminess.
- Consider adding cooked chicken or shrimp to boost protein content and make it a more filling meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and should be reheated gently to avoid breaking the sauce.
