Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.1 pound pasta (such as fettuccine, penne, or linguine)
- Sauté the Mushrooms: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 6-8 minutes. This browning process is key for developing deep mushroom flavor.2 tablespoons olive oil, 1 pound mushrooms (cremini, shiitake, or a mix), sliced
- Aromatics: Add the minced garlic and finely chopped shallot (or onion) to the skillet with the mushrooms. Cook, stirring, until the garlic is fragrant and the shallot is softened and translucent, about 1-2 minutes. Be careful not to burn the garlic.2 cloves garlic, minced, 1 shallot shallot, finely chopped (or 1/4 cup finely chopped yellow onion)
- Deglaze (Optional): If using white wine, pour it into the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which takes approximately 2-3 minutes. This step adds an extra layer of complexity to the sauce.1/2 cup dry white wine (optional, for deglazing and flavor)
- Create the Cream Sauce: Reduce the heat to medium-low. Pour in the heavy cream. Stir well to combine, and let it gently simmer for 2-3 minutes, allowing it to thicken slightly. Season with salt, freshly ground black pepper, and red pepper flakes (if using) to your taste. Remember that Parmesan cheese will also add saltiness, so season judiciously.1 1/2 cups heavy cream, salt, to taste, Freshly ground black pepper, to taste, pinch red pepper flakes (optional, for a hint of heat), 1/2 cup grated Parmesan cheese, plus more for serving
- Combine and Finish: Add the cooked and drained pasta to the skillet with the creamy mushroom sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired consistency. Stir in the grated Parmesan cheese and chopped fresh parsley. Toss until the cheese is melted and the parsley is distributed throughout the pasta.1 pound pasta (such as fettuccine, penne, or linguine), 1/2 cup grated Parmesan cheese, plus more for serving, 1/4 cup fresh parsley, chopped, plus more for garnish
- Serve: Divide the creamy mushroom pasta among serving bowls. Garnish with additional grated Parmesan cheese and fresh parsley. Serve immediately.1/2 cup grated Parmesan cheese, plus more for serving, 1/4 cup fresh parsley, chopped, plus more for garnish
Notes
Allow the pasta to cool completely before storing. Transfer the pasta to an airtight container. Store in the refrigerator for up to 3-4 days. The creamy sauce can sometimes separate slightly upon refrigeration.