# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or tagliatelle
→ Mushrooms
02 - 10 oz cremini or button mushrooms, sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
→ Sauce
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - ½ cup whole milk
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp cream cheese, softened
10 - ¼ tsp ground black pepper
11 - ½ tsp salt, plus more to taste
12 - ¼ tsp freshly grated nutmeg (optional)
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan, to serve
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine following package directions until al dente. Reserve ½ cup pasta water before draining.
02 - Heat butter and olive oil in a large skillet over medium heat. Add mushrooms and sauté for 6 to 8 minutes until golden and moisture evaporates.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Pour in heavy cream and milk. Stir in cream cheese until fully melted and sauce is smooth.
05 - Add grated Parmesan, salt, black pepper, and nutmeg if using. Simmer for 2 to 3 minutes, stirring frequently until the sauce slightly thickens.
06 - Toss cooked pasta into the skillet with sauce. If sauce is too thick, add reserved pasta water gradually to loosen.
07 - Adjust seasoning to taste. Serve immediately garnished with fresh parsley and additional Parmesan.
