Save My neighbor knocked on the door one rainy Thursday holding a paper bag of mushrooms from the farmers market. She'd bought too many and didn't want them to go bad. I had pasta, cream, and garlic already in the kitchen, so I just started cooking without a plan. What came together in that skillet ended up being one of those meals that felt like a small triumph, the kind you want to recreate over and over.
I made this for my sister the night before she moved across the country. We sat at the kitchen table with mismatched bowls and talked until the pasta went cold. She still texts me whenever she makes it in her new apartment, usually with a photo of her own version and a little heart emoji.
Ingredients
- Fettuccine or tagliatelle (350 g): Wide noodles catch the cream beautifully, but honestly any pasta works if that's what you have.
- Olive oil (2 tbsp): This gets the mushrooms started and keeps them from sticking before they release their moisture.
- Cremini or button mushrooms (500 g, sliced): Cremini have a little more flavor, but buttons are just as good and often cheaper.
- Garlic (3 cloves, minced): Fresh is essential here, the smell when it hits the pan is half the magic.
- Shallot (1 small, finely chopped, optional): Adds a subtle sweetness that rounds out the garlic, but skip it if you don't have one.
- Salt (1/2 tsp): Seasons the mushrooms as they cook and helps draw out their moisture.
- Black pepper (1/4 tsp, freshly ground): A little bite that balances all the richness.
- Heavy cream (250 ml): The backbone of the sauce, thick and luxurious.
- Parmesan cheese (60 g, grated): Use the real stuff, not the dusty kind in a can, it melts smoother and tastes alive.
- Unsalted butter (30 g): Adds silkiness and a gentle richness that cream alone can't achieve.
- Nutmeg (1/4 tsp, freshly grated, optional): Just a whisper of warmth that makes people wonder what the secret is.
- Fresh parsley (2 tbsp, chopped): Brightens the whole dish and adds a pop of color.
- Extra Parmesan for serving: Because there's no such thing as too much.
Instructions
- Boil the pasta:
- Get a large pot of salted water boiling and cook your pasta until it still has a little chew, then save half a cup of that starchy water before you drain. That water is liquid gold for loosening the sauce later.
- Sauté the mushrooms:
- Heat olive oil in a big skillet over medium high heat and add the sliced mushrooms. Let them cook without stirring too much, about 6 to 8 minutes, until they're golden and all their moisture has cooked off.
- Add the aromatics:
- Toss in the shallot if you're using it and the minced garlic. Stir for a minute or two until your kitchen smells like heaven.
- Start the sauce:
- Turn the heat down to medium, drop in the butter, and let it melt into the mushrooms. Pour in the cream and let it come to a gentle simmer, stirring occasionally.
- Melt in the cheese:
- Add the Parmesan and nutmeg, stirring until the cheese melts and the sauce thickens just a bit, about 2 to 3 minutes. Season with salt and pepper to taste.
- Toss the pasta:
- Add your drained pasta right into the skillet and toss everything together. If the sauce feels too thick, splash in some of that reserved pasta water a little at a time until it's silky and coats every strand.
- Serve it up:
- Plate it immediately while it's still steaming, then top with chopped parsley and extra Parmesan. Eat it while it's hot.
Save The first time I served this to friends, one of them scraped the bowl clean and asked if I'd gone to culinary school. I hadn't, I'd just paid attention to the sound of the mushrooms sizzling and tasted the sauce as I went. That's when I realized cooking isn't about perfection, it's about presence.
How to Pick the Best Mushrooms
Look for mushrooms that are firm and dry to the touch, with no slimy spots or dark bruises. Cremini have a deeper flavor than white buttons, but both work beautifully. If you're feeling fancy, toss in a handful of shiitake or oyster mushrooms for a more complex, earthy taste that makes the dish feel special.
Making It Lighter Without Losing Flavor
You can swap half the heavy cream for whole milk or even unsweetened oat milk if you want to cut some richness. The sauce won't be quite as thick, but a little extra Parmesan and a splash of pasta water will bring it back together. I've done this on nights when I wanted comfort without feeling too heavy, and it still tastes indulgent.
What to Serve Alongside
This pasta is rich enough to be the star, but a simple arugula salad with lemon and olive oil cuts through the cream beautifully. Garlic bread is always a hit, though honestly you might not need it since the pasta is already so satisfying. A chilled glass of Pinot Grigio or Chardonnay rounds out the meal without competing with the flavors.
- Toss arugula with lemon juice, olive oil, and shaved Parmesan for a fresh contrast.
- Serve with crusty bread to soak up every last bit of sauce.
- Pair with a crisp white wine that has enough acidity to balance the richness.
Save This dish has become my go to when I want to feel like I'm taking care of someone, including myself. It's proof that a few good ingredients and a little attention can turn an ordinary night into something worth remembering.
Common Recipe Questions
- → Can I use fresh fettuccine instead of dried?
Yes, fresh fettuccine works beautifully. Reduce cooking time to 2-3 minutes as it cooks much faster than dried pasta.
- → Why is it important to cook mushrooms until golden?
Sautéing mushrooms until their moisture evaporates concentrates their natural umami flavors and creates a richer, deeper taste that anchors the entire dish.
- → What's the purpose of reserved pasta water?
Starchy pasta water helps emulsify the cream sauce and creates a silky coating on the noodles. Add it gradually to achieve your desired sauce consistency.
- → Can I make this ahead of time?
Best served immediately after tossing. However, you can prepare components separately and assemble just before serving to maintain the ideal texture.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Chardonnay complement the creamy, earthy mushroom flavors. The acidity cuts through the richness beautifully.
- → How do I make this lighter?
Replace half the heavy cream with whole milk for a lighter version while maintaining creaminess and flavor depth.