Ingredients
- Pasta (linguine or fettuccine) – 1 pound
- Mushrooms (cremini, shiitake, or a mix), sliced – 1 pound
- Butter – 1/2 cup (1 stick)
- Garlic, minced – 2 cloves
- Heavy cream – 1/2 cup
- Parmesan cheese, grated – 1/2 cup, plus more for serving
- Fresh parsley, chopped – 1/4 cup
- Salt and black pepper – to taste
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, melt the butter in a large skillet over medium heat. Continue cooking until the butter turns golden brown and smells nutty, about 5-7 minutes. Be careful not to burn it.
- Step 3: Add the minced garlic to the browned butter and cook for about 30 seconds, until fragrant. Then, add the sliced mushrooms and cook until they are tender and have released their moisture, about 8-10 minutes. Season with salt and pepper.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
- Step 5: Add the cooked pasta to the skillet with the mushroom sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Stir in the chopped parsley. Serve immediately, topped with extra Parmesan cheese and a sprinkle of black pepper.
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of milk or cream while gently warming in a skillet over low heat to restore its creamy texture.
- Serve this comforting pasta alongside a simple green salad and crusty bread to soak up all that delicious sauce.
- Don't rush browning the butter; the nutty aroma is key to the dish's flavor, but keep a close watch to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American