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Creamy Garlic Mushroom Fettuccine

A rich and comforting pasta dish featuring tender fettuccine, golden sautéed mushrooms, and a velvety garlic parmesan cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz dried fettuccine or linguine
  • 0.5 cup pasta water reserved from boiling
Mushroom Sauce
  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 16 oz cremini mushrooms thickly sliced
  • 4 cloves garlic finely minced
  • 1.5 cups heavy cream room temperature
  • 0.5 cup Parmigiano-Reggiano cheese freshly grated
  • 0.25 tsp ground nutmeg optional
  • 0.5 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly cracked
  • 0.25 cup fresh parsley finely chopped

Equipment

  • Large pasta pot
  • Large wide skillet
  • Tongs
  • Cheese grater

Method
 

  1. Boil the fettuccine in heavily salted water until al dente. Reserve 1 cup of pasta water before draining.
  2. In a large skillet, heat butter and olive oil over medium-high heat. Add mushrooms in a single layer and let sit undisturbed for 4 minutes to brown.
  3. Stir mushrooms and cook for 3 more minutes. Reduce heat to medium, add minced garlic, and sauté for 1 minute until fragrant.
  4. Pour in the heavy cream and simmer gently for 2-3 minutes until slightly thickened. Stir in salt, pepper, and nutmeg.
  5. Remove skillet from heat. Gradually whisk in the grated parmesan cheese until melted and smooth.
  6. Add the drained pasta to the skillet, tossing vigorously. Add reserved pasta water a few tablespoons at a time until the sauce coats the noodles perfectly.
  7. Garnish with fresh parsley and extra parmesan cheese before serving immediately.

Notes

Do not use pre-grated cheese in a bag, as it will not melt properly into the sauce. Always remove the pan from the heat before adding the cheese to prevent the sauce from splitting.