Ingredients
Method
- Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the starchy cooking water before draining.
- Heat the olive oil and butter in a large skillet over medium-high heat while the pasta cooks.
- Add sliced mushrooms to the skillet. Cook undisturbed for 3 to 4 minutes to brown, then stir and continue cooking until moisture evaporates and mushrooms turn golden brown, about 8 minutes total.
- Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
- Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Reduce the liquid by half, approximately 2 minutes.
- Lower the heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Cook for 2 minutes until the sauce thickens slightly.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese until smooth. Adjust the consistency with splashes of reserved pasta water as needed.
- Add the drained pasta to the skillet. Toss until the pasta is thoroughly coated in the sauce. Season with salt and pepper.
- Serve immediately. Garnish with fresh parsley and additional Parmesan cheese.
Notes
Mushroom Browning: I've learned that the secret to those golden, meaty mushrooms is patience: don't salt them too early or they'll just steam in their own juices