Categories: Pasta
Ingredients
- Salt
- 1 lb. fettuccine
- 1 1/4 lbs. mixed mushrooms
- 2 to 3 garlic cloves, chopped
- 1/4 cup olive oil
- 3 tbsp. chopped fresh thyme leaves
- 2 tbsp. thinly sliced fresh sage leaves
- Black pepper
- Freshly grated nutmeg
- 1/2 cup Marsala
- 1/2 cup cream
- A generous handful of fresh parsley, finely chopped
- A generous handful of grated Pecorino Romano
Directions
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Bring a large pot of water to a boil for the pasta. Add salt and cook the pasta to al dente. Heads up: Reserve a mug of cooking water just before draining.
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Thinly slice the mushrooms, then heat the olive oil in a large skillet over medium-high heat. Add the mushrooms to the pan and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme and sage midway. Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Then add the cream. Add the reserved starchy pasta cooking water, just enough to thin out the sauce to your liking.
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Drain the pasta and toss with sauce, parsley and cheese.