Creamy Mushroom Fettuccine

Ingredients

• 250 grams Fettuccine pasta
• 300 grams Cremini mushrooms
• 200 ml Heavy cream
• 50 grams Parmesan cheese
• 3 cloves Garlic
• 2 tablespoons Butter
• 1 tablespoon Fresh parsley(optional)
• to taste Salt and black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.

2. 2

   While the pasta cooks, melt the butter in a large skillet over medium-high heat.

3. 3

   Add sliced mushrooms to the skillet and sauté until browned and the moisture has evaporated, about 5-7 minutes.

4. 4

   Add minced garlic and cook for 1 minute until fragrant.

5. 5

   Lower the heat to medium and pour in the heavy cream. Let it simmer for 2-3 minutes until slightly thickened.

6. 6

   Stir in the grated parmesan cheese until melted and smooth.

7. 7

   Reserve a small splash of pasta water, then drain the fettuccine and add it directly to the skillet.

8. 8

   Toss the pasta with the sauce, adding pasta water if needed to reach desired consistency. Season with salt, pepper, and fresh parsley.