Ingredients:

  • 12 ounces fettuccine or spaghetti
  • Salt (for boiling)
  • 2 tablespoons olive oil
  • 1 cup cremini or button mushrooms, sliced
  • 4 cloves garlic, minced
  • ½ teaspoon dried thyme (or 1 teaspoon fresh)
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese, plus more for serving
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package instructions until al dente. Save ½ cup of pasta water.
  3. While pasta cooks, heat olive oil in a skillet over medium heat.
  4. Add sliced mushrooms, sauté until golden brown (about 5 minutes).
  5. Stir in minced garlic and thyme, cook until fragrant (1 minute).
  6. Pour in heavy cream, bring to a gentle simmer.
  7. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  8. Add drained pasta to the sauce, tossing to coat. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
  9. Plate the pasta and garnish with chopped parsley and extra Parmesan.