The Definitive Creamy Mushroom Fettuccine

Ingredients

• 8 ounces fettuccine pasta
• 2 tablespoons olive oil
• 3/4 pound fresh white mushrooms, sliced
• 1/4 pound fresh shiitake mushrooms, stemmed and sliced
• to taste salt and ground black pepper
• 2 cloves garlic, minced
• 2 fluid ounces sherry
• 1 cup chicken stock
• 1 cup heavy whipping cream
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh tarragon
• 9 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided
• 1 1/2 teaspoons chopped fresh chives, divided

Steps

1. 1

   Bring a large pot of lightly salted water to a rolling boil.

2. 2

   Cook the fettuccine in the boiling water until it is al dente, for approximately 8 minutes. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and set it aside.

3. 3

   While the pasta cooks, pour the olive oil into a large skillet over medium heat. Add the sliced white and shiitake mushrooms, season with a pinch of salt and pepper, and cook until the mushrooms have browned and released their liquid, about 5-7 minutes.

4. 4

   Add the minced garlic to the skillet and sauté for about 30 seconds until it becomes fragrant. Pour in the sherry to deglaze, using a wooden spoon to scrape any browned bits from the bottom of the pan.

5. 5

   Stir in the chicken stock, heavy cream, chopped thyme, and chopped tarragon. Bring the sauce to a simmer and let it cook for 3-5 minutes, allowing it to reduce and thicken slightly.

6. 6

   Reduce the heat to low and add the drained fettuccine to the skillet. Sprinkle in 7 tablespoons of the Parmigiano-Reggiano and a splash of the reserved pasta water, tossing vigorously until the pasta is coated in a creamy sauce. Add more pasta water as needed to achieve a silky consistency.

7. 7

   Transfer the pasta to a large serving bowl. Garnish with the remaining 2 tablespoons of cheese and the chopped fresh chives before serving.