Fettuccine with Mushroom Cream Sauce

Instructions

1. Prepare the mushrooms
   Clean the mushrooms with a damp paper towel and slice them. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper.
2. Sauté aromatics
   Reduce heat to medium and add the minced garlic, diced shallot, and thyme to the mushrooms. Cook until fragrant and the shallots are translucent, about 2-3 minutes, being careful not to burn the garlic.
3. Cook the pasta
   Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
4. Make the cream sauce
   Add the vegetable or chicken broth to the mushroom mixture and simmer for 2 minutes to reduce slightly. Pour in the heavy cream and bring to a gentle simmer. Add the grated nutmeg and cook, stirring occasionally, until the sauce starts to thicken, about 3-4 minutes.
5. Combine pasta and sauce
   Add the drained fettuccine directly to the sauce. Toss to coat the pasta evenly, adding a splash of reserved pasta water if the sauce is too thick. Stir in the Parmesan cheese and the remaining tablespoon of butter until melted and incorporated.
6. Finish and serve
   Remove from heat and stir in the chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper. Serve immediately in warmed bowls, topped with additional grated Parmesan cheese.