Creamy Mushroom Pasta (Garlic-Parmesan)

Ingredients

• 12 oz (340 g) pasta (fettuccine, spaghetti, or rigatoni)
• 1 lb (450 g) cremini or mixed mushrooms, sliced 1/4-inch
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 small shallot, finely chopped (or 1/2 small onion)
• 3 cloves garlic, minced
• 1/2 tsp kosher salt, plus more for pasta water
• Freshly ground black pepper
• 1/2 tsp dried thyme (or 1 tsp fresh)
• Pinch of red pepper flakes (optional)
• 1/2 cup (120 ml) dry white wine (optional)
• 3/4 cup (180 ml) heavy cream
• 3/4 cup (75 g) finely grated Parmesan, plus more to serve
• 1/2 cup chopped parsley (optional)
• 1–2 tsp lemon juice (optional, to brighten without making it sour)

Instructions

1. Bring a large pot of well-salted water to a boil (it should taste lightly salty). Cook pasta until just shy of al dente. Reserve 1 1/2 cups pasta water, then drain.
2. Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter. When the butter foams, add mushrooms in an even layer and leave them alone for 3–4 minutes until the bottoms are deeply browned.
3. Stir and continue cooking 5–7 minutes, until mushrooms have given up their liquid and it has cooked off; the pan should look mostly dry and the mushrooms should be bronzed and a little crisp at the edges. Season with the 1/2 tsp salt and a few grinds of pepper.
4. Reduce heat to medium. Add remaining 2 tbsp butter, then add shallot and cook 1–2 minutes until softened and sweet-smelling.
5. Add garlic, thyme, and red pepper flakes (if using) and cook 30 seconds, just until fragrant (don’t let the garlic brown).
6. If using wine, pour it in and simmer 1–2 minutes, scraping up browned bits, until it smells less boozy and is reduced by about half.
7. Add cream and bring to a gentle simmer. Cook 2–3 minutes until it lightly coats the back of a spoon.
8. Add drained pasta to the skillet and toss. Add 1/2 cup reserved pasta water and toss vigorously 30–60 seconds until the sauce turns glossy and clings to the noodles. Add more pasta water, a splash at a time, as needed.
9. Reduce heat to low. Sprinkle in Parmesan while tossing constantly so it melts smoothly (if it tightens, loosen with a bit more pasta water). Taste and adjust salt/pepper.
10. Off heat, add parsley and a tiny squeeze of lemon juice (start with 1 tsp). The sauce should taste brighter, not sour.
11. Serve hot with extra Parmesan and black pepper. The pasta should look glossy, not soupy, and the mushrooms should taste deeply browned and savory.

Notes

Mushroom browning: If your pan is crowded, brown in two batches—crowding steams and you’ll miss the deep flavor. No wine? Skip it and add 1–2 tbsp extra pasta water plus an extra grind of pepper; finish with a small squeeze of lemon. Extra savory: Add 1 tsp soy sauce or 1/2 tsp miso with the cream. Lighter version: Use half-and-half instead of heavy cream; keep the heat gentle and rely on pasta water for silkiness. Protein add-on: Stir in shredded rotisserie chicken or top with a jammy fried egg. Storage: Best day-of. Reheat with a splash of water or milk over low heat, tossing until glossy again.