160g / 6 oz fettuccine or linguine

2 tbsp (30g) unsalted butter

1/2 tbsp olive oil

300g / 10 oz mushrooms, sliced 1/3 cm / 1/8″ thick (button, cremini, or Swiss brown)

2 garlic cloves, finely chopped

1/2 cup (125 ml) dry white wine (or rosé; substitute more broth if preferred)

1/2 cup (125 ml) chicken or vegetable broth, low sodium

3/4 cup (185 ml) heavy cream

1/3 cup (30g) Parmesan cheese, finely grated

1/2 tsp salt

1/2 tsp black pepper

Extra Parmesan for serving

Chopped parsley (optional, for garnish)

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Cook pasta in salted water for 1 minute less than package instructions. Before draining, reserve 1 cup of pasta water, then drain pasta.
In a large skillet, melt butter with olive oil over medium-high heat.
Add mushrooms and a pinch of salt and pepper. Cook without overcrowding the pan, stirring occasionally, until golden brown (4–5 minutes).
Add garlic and cook until fragrant and lightly golden.
Deglaze with white wine, scraping the bottom of the skillet. Simmer until mostly evaporated and wine aroma disappears.
Add broth, cream, Parmesan, salt, and pepper. Simmer 2 minutes, stirring regularly until sauce thickens.
Add cooked pasta to the sauce and toss 1–2 minutes until fully coated. Add reserved pasta water if needed for a silkier sauce.
Serve immediately with extra Parmesan and parsley if desired.

Pasta: Flat, long pastas like fettuccine or linguine are ideal for creamy sauces, but any pasta works. Use dried pasta.
Butter + Oil: The combination prevents butter from burning and helps mushrooms brown evenly.
Cream: Full-fat cream is best for richness; light cream can be used but sauce will be less luxurious.
Parmesan: Use finely grated or store-bought fine strands. Avoid sandy or shaved varieties that don’t melt properly.
Leftovers: Store in fridge for up to 3 days. Reheat gently with a splash of water to loosen sauce.