½cupParmesan cheesefinely grated, plus more for topping
chopped parsleyfor garnish, optional
salt and pepper to taste
Instructions
Cook your pasta in a pot of boiling water until just al dente.
While the pasta cooks, heat 1 tablespoon of olive oil and 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 6-7 minutes until browned and sizzling. Then add the garlic and cook for another minute until fragrant.
Add the flour and cook for 1-2 minutes, stirring frequently, until lightly browned.
Add the wine and cook for two minutes, stirring frequently, until reduced by about half. Then stir in the chicken stock, cream, and Parmesan cheese. Bring to a simmer and cook until thickened, 2-3 minutes.
Drain the pasta and reserve 1-2 tablespoons of the pasta water. Stir the reserved pasta water into the sauce a little at a time, until it reaches your desired consistency. Then add the pasta to the sauce and toss to combine.
Top with additional Parmesan cheese and chopped parsley then serve.
Notes
I recommend grating your own Parmesan cheese for this pasta. Pre-shredded cheese will not melt properly.
Heavy cream adds a lot of richness to this sauce. You can substitute half and half if preferred.
I recommend using a flat pasta like fettuccine or linguine in this recipe, but other pasta will work as well.
Store leftovers in an airtight container and refrigerate for 3 to 4 days.