Cooking Instructions

Begin by cooking the fettuccine pasta according to package instructions in a large pot of salted boiling water. Once al dente, drain the pasta and set it aside, reserving 1/2 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they're browned and tender.

Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.

Stir in the grated Parmesan cheese and mix until melted and well combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the creamy mushroom sauce. Season with salt and pepper to taste.

Remove from heat and stir in the chopped parsley before serving.

For extra tips, consider using a mix of mushrooms for a more complex flavor profile. Additionally, if you prefer a lighter version, you can substitute half-and-half for the heavy cream.

Don't forget to taste and adjust the seasoning as needed, as this will enhance the overall flavor of your dish. Enjoy your delicious Creamy Garlic Mushroom Pasta!