Ingredients:

  • 1 pound (450g) spaghetti
  • Salt, for pasta water
  • 2 tablespoons (30ml) olive oil
  • 1 pound (450g) cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and softened (about 8-10 minutes). Don't overcrowd the pan; cook in batches if necessary.
  3. Add minced garlic and red pepper flakes (if using) to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic!
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until the wine has almost completely evaporated.
  5. Stir in the heavy cream and Parmesan cheese. Reduce heat to low and simmer for a couple of minutes, until the sauce has thickened slightly.
  6. Add the drained pasta to the skillet with the mushroom sauce. Toss to coat, adding a little pasta water if needed to reach desired consistency.
  7. Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese.