Egg Fettuccine with Mushroom Cream Sauce

Ingredients

• 200 g egg fettuccine
• 250 g mixed mushrooms (button, cremini, oyster, or a mix)
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 150 ml cooking cream (heavy cream or whipping cream)
• 1/2 cup grated parmesan
• 1 tsp dried thyme (or a few fresh thyme sprigs)
• 1/4 tsp black pepper
• Salt
• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook the egg fettuccine according to package instructions until al dente.
3. Reserve about 1/2 cup of pasta water before draining.

2. Cook the mushrooms

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium-high heat.
2. Add the mushrooms in a single layer — don’t overcrowd the pan (cook in two batches if needed).
3. Cook without stirring for 2–3 minutes until golden on one side, then flip.
4. Cook for another 2 minutes until deeply golden on both sides.
5. Season with a pinch of salt.
6. Remove from the pan and set aside.

3. Make the sauce

1. Lower the heat to medium.
2. Add the remaining 1 tbsp butter to the same pan.
3. Add the minced garlic and thyme. Sauté for 30 seconds until fragrant.
4. Pour in the cream. Stir and let it simmer gently for 2–3 minutes until it thickens slightly.
5. Stir in the parmesan until melted and smooth.
6. Season with black pepper and salt to taste.

4. Combine and serve

1. Add the cooked mushrooms back to the sauce.
2. Add the drained fettuccine and toss well over medium heat for 1–2 minutes, adding a splash of reserved pasta water if the sauce is too thick.
3. Garnish with fresh parsley.
4. Serve immediately.

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Tips

• Don’t stir the mushrooms when they first hit the pan. Let them sit undisturbed so they brown instead of steam.
• Don’t salt the mushrooms before cooking — salt draws out moisture and prevents browning. Salt them after they’re golden.
• Egg fettuccine cooks faster than regular dried pasta and is more delicate. Check it 1 minute before the package time.
• Porcini mushrooms take this to another level if you can find them. A mix of 200 g button/cremini + 50 g dried porcini (rehydrated) is excellent.

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Variations

Variation	Change
With chicken	Add 150 g chicken breast, sliced and seared before the mushrooms. Set aside and add back in step 4
With truffle oil	Drizzle 1 tsp truffle oil over each plate at the end — don’t cook it or it loses flavor
With white wine	Deglaze the pan with 50 ml dry white wine after cooking the mushrooms, before adding the cream
With peas	Add 1/2 cup frozen peas to the sauce in step 3 for color and sweetness

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Result

Rich, earthy, and velvety — golden seared mushrooms in a creamy garlic-parmesan sauce coating every strand of silky egg fettuccine. Comforting and elegant at the same time.