Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 12 ounces fettuccine
  • 16 ounces white button, cremini, or Portobello mushrooms sliced ½ inch thick
  • 3 cloves garlic minced
  • ⅔ cup beef broth
  • 1 ¼ cups heavy whipping cream
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ⅔ cup fresh grated parmesan cheese or pecorino romano cheese
  • Chopped fresh parsley (garnish)

Instruction

  • Melt the butter and heat the olive oil in the skillet over medium high heat. Add the mushrooms and sauté until golden brown. Reduce the heat to low and add the garlic cooking for a minute while stirring constantly. Plate the mushrooms and garlic. 
  • Add the beef broth scraping the bottom of the skillet to loosen any brown bits from the mushrooms. Add the cream, fresh thyme, onion powder, salt, and pepper. Bring to a gentle boil and then simmer for about 12-15 minutes or until reduced by almost half.
  • Meanwhile bring a large pot of water to boil.  Cook the fettucine pasta slightly al dente according to package directions.  Reserve 1/2 cup pasta water and drain well.  Once the sauce has simmered down turn the heat down as low as it will go.  Slowly add the Parmesan cheese and stir until it is melted. Add the cooked pasta and mushrooms to the skillet and toss to coat.  If the sauce is too thick use 1 tablespoon at a time of the reserved pasta water to thin the sauce. 
  • Stir over low heat until warmed through. If desired top with chopped fresh parsley and season with salt and pepper to taste.