Description
This dish is silky and creamy, with garlic-butter pan-roasted mushrooms and Parmesan. It’s perfect for a cozy date night or an impressive dinner that’s quick and delicious.
Ingredients
Units
Scale
- 2 tablespoons Land O’Lakes® butter (divided)
- 2 cloves fresh garlic, minced
- 16 ounces fresh sliced mushrooms (more if desired)
- 1 cup heavy whipping cream
- Remaining butter to total 1/2 cup Land O’Lakes® butter (see note)
- 1 pound fettuccine
- 1/2 cup finely grated Parmesan cheese
- Up to 1 cup reserved pasta water
- 1 teaspoon salt (more to taste)
- Fresh-cracked black pepper, to taste
- Parsley, for topping
- Optional: 1-2 teaspoons truffle oil
Instructions
- Clean the mushrooms and slice as needed.
- Heat a large skillet and melt 2 tablespoons butter; add minced garlic.
- Add mushrooms and sauté 10–15 minutes until soft and deeply browned.
- Pour in heavy cream and add remaining butter; simmer on low until combined.
- Cook fettuccine according to package directions; reserve up to 1 cup pasta water and drain.
- Return pasta to the pot and add mushroom-cream sauce; toss with tongs to combine.
- Sprinkle in Parmesan and add reserved pasta water as needed to reach a creamy consistency.
- Season with salt and fresh-cracked black pepper; garnish with parsley and optional truffle oil.
- Serve immediately and enjoy straight from the pan or plated with a salad.
Notes
- If pasta water is forgotten, use regular water; longer resting pasta may require more water to stay creamy.
- Brown the mushrooms well for the deepest flavor.
- Add reserved pasta water slowly until the sauce coats the fettuccine.
- Taste before adding extra salt because Parmesan is salty.
Nutrition
- Serving Size: 4 Servings
- Calories: 620
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 95 mg