The hot pasta will melt the Parmesan cheese and help the sauce cling to the noodles.
1 (9-ounce) package refrigerated fresh fettuccine
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
12 ounces presliced cremini mushrooms
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup white wine
1 teaspoon chopped fresh thyme
1/2 cup half-and-half
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup chopped fresh parsley
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.
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