Mushroom Fettuccine

Sauté the mushrooms: In a large skillet, melt some butter over medium heat and toss in the mushrooms. Let them cook for 10-15 minutes until they’re soft and beautifully browned. Stir in the garlic and cook for about 30 seconds until fragrant.
½ cup butter, 16 oz mushrooms, 2 teaspoon garlic
Deglaze with wine: Pour in the white wine and use a wooden spoon to scrape up all those tasty browned bits from the skillet. Let it simmer for 1-2 minutes until the wine reduces by half.
½ cup white wine
Make the sauce: Stir in the cream, Parmesan cheese, and a bit more butter. Keep the heat low and let everything melt together into a smooth, creamy sauce.
1 cup heavy cream, ½ cup parmesan cheese, ½ cup butter
Cook the pasta: While the sauce simmers, cook the fettuccine in a large pot of salted water following the package instructions. Drain the pasta, saving some of that starchy pasta water, and return the fettuccine to the pot.
1 pound fettuccine pasta
Combine and serve: Add the cooked fettuccine to the skillet with the mushroom sauce. Use tongs to toss everything together until coated. If the sauce feels too thick, stir in some reserved pasta water until it’s just right. Season with salt, pepper, and a sprinkle of fresh parsley. Dig in and enjoy!
1 cup pasta water, 1 teaspoon salt, parsley for garnish, black pepper to taste