Ingredients
Scale
- 12 oz fettuccine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb mixed mushrooms (cremini, shiitake), sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 1 cup heavy cream
- ½ cup gruyère or parmesan, grated
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to boil. Cook fettuccine according to package directions; reserve ½ cup pasta water before draining.
- While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and sauté 6–7 minutes until golden and tender.
- Stir in garlic and thyme; cook 1 minute until fragrant.
- Reduce heat to medium; pour in heavy cream and simmer 3–4 minutes until slightly thickened.
- Stir in grated cheese until melted and smooth. Add cooked pasta and toss to coat — add reserved pasta water as needed for desired consistency.
- Season with salt and pepper. Garnish with parsley and serve immediately.
Notes
- For vegetarian: use butter and vegetable broth; optional add spinach or peas.
- To make ahead: cook pasta al dente, cool, and toss with sauce just before reheating with a splash of cream.
- Use cremini for earthiness or oyster mushrooms for delicate texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pasta portion
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 95mg
