Ingredients:

  • 1 lb cremini mushrooms, sliced 1/4 inch thick
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 2 large shallots, finely minced
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme leaves, chopped
  • 12 oz fettuccine pasta
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 cup reserved starchy pasta water
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Reserve at least 1/2 cup of pasta water before draining.
  2. Heat olive oil and butter in a wide skillet over medium-high heat. Add mushrooms in a single layer and dry-sear without stirring for 4-5 minutes until mahogany brown. Stir and cook for 2 more minutes.
  3. Reduce heat to medium. Add the minced shallots, and thyme. Sauté for 2-3 minutes until shallots are translucent.
  4. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
  5. Pour in the heavy cream and bring to a gentle simmer for 3-4 minutes until the liquid reduces slightly and starts to thicken. Whisk in the Parmesan cheese until melted and smooth.
  6. Add the baby spinach and cooked pasta to the skillet. Toss vigorously, adding the reserved pasta water a tablespoon at a time until the sauce emulsifies and clings to the noodles.
  7. Season with sea salt, black pepper, and nutmeg. Serve immediately with extra Parmesan.