A rich and comforting pasta dish featuring sautéed mushrooms, fresh herbs, and a silky cream sauce that coats every strand of fettuccine.

Scale

400 g fettuccine pasta

2 tablespoons olive oil

1 tablespoon unsalted butter

1 medium onion, finely chopped

3 cloves garlic, minced

400 g mushrooms, sliced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

250 ml heavy cream

60 g grated Parmesan cheese

120 ml pasta water

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Cook fettuccine in salted boiling water until al dente. Reserve 120 ml pasta water and drain.

Heat olive oil and butter in a skillet. Cook onion until soft, then add garlic.

Add mushrooms and cook until browned. Season with salt, pepper, and thyme.

Pour in heavy cream and simmer gently.

Stir in Parmesan cheese until melted. Add parsley and basil.

Toss cooked pasta with the sauce, adding reserved water as needed.

Adjust seasoning and serve immediately.

Use a mix of mushrooms for deeper flavor

Add lemon zest for brightness

Adjust sauce consistency with pasta water

Best served fresh for optimal texture and taste