Creamy Garlic Mushroom Pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup pasta water, then drain the pasta and set aside.

2. 2

   While pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. When the butter foams, add the sliced mushrooms in a single layer—don’t crowd them. Let them brown without stirring for 2–3 minutes, then toss and continue to cook until nicely golden (about 6–8 minutes total). Browning gives deep flavor, so be patient.

3. 3

   Lower heat to medium, add shallot and garlic, and sauté 1–2 minutes until fragrant (don’t burn the garlic). Stir in red pepper flakes if using.

4. 4

   Pour in the white wine (or broth) to deglaze the pan, scraping up browned bits. Let it reduce by half, about 2 minutes.

5. 5

   Stir in the cream and bring to a gentle simmer. Let the sauce thicken slightly, 2–3 minutes, then stir in the grated Parmesan until melted and smooth. If the sauce feels too thick, loosen with reserved pasta water a little at a time.

6. 6

   Add the drained pasta to the skillet, toss to coat thoroughly, adding pasta water as needed to create a silky sauce that clings to the noodles. Mix in lemon zest and chopped parsley. Taste and season with salt and plenty of freshly ground black pepper.

7. 7

   Finish with the optional tablespoon of butter and a light drizzle of good olive oil for glossy richness. Serve with extra Parmesan and another sprinkle of parsley.