Scale

12 oz (340 g) fettuccine, linguine, or penne

Salt for boiling water

3 tbsp butter

1 tbsp olive oil

1 lb (450 g) mushrooms (cremini, button, or mixed), sliced

1 small onion, finely chopped

4 cloves garlic, minced

½ cup dry white wine (or broth)

1 cup heavy cream (or half-and-half for lighter)

½ cup grated Parmesan cheese

½ tsp dried thyme (or 1 tsp fresh)

¼ tsp black pepper

Salt, to taste

2 tbsp chopped parsley

Optional: pinch of red pepper flakes

Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente.
- Reserve ½ cup pasta water, then drain.
Sear the Mushrooms
- Heat butter + olive oil in a large skillet over medium-high.
- Add mushrooms in a single layer; cook 5–7 minutes until deep golden and caramelized.
- Add onion and sauté 2–3 minutes more.
Add Garlic & Deglaze
- Stir in garlic for 30 seconds until fragrant.
- Pour in wine (or broth), scraping browned bits.
- Simmer 2–3 minutes until slightly reduced.
Make It Creamy
- Lower heat to medium.
- Add cream, thyme, pepper, and a pinch of salt.
- Simmer gently 3–4 minutes until thickened.
Finish the Sauce
- Stir in Parmesan until melted.
- Add pasta to the pan, tossing to coat.
- Splash in a little reserved pasta water if needed to loosen.
Serve
- Taste and adjust salt.
- Top with parsley (and red pepper flakes if you like).
- Serve hot — extra Parmesan on top is perfect.

Don’t overcrowd mushrooms — they need space to brown.

Add sliced steak, chicken, or shrimp if you want protein.

Swap cream with evaporated milk for a lighter but still creamy sauce.

Great with a squeeze of lemon at the end for brightness.