Creamy Mushroom & Black Garlic Fettuccine
2 - 3
An umami-rich Tuscan-inspired pasta with silky sauce
Ingredients
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- 8-10 oz Tuscan fettuccine (rosemary, oregano, parsley, garlic)
- Salt for pasta water
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2 tablespoons EVOO
1 tablespoon rosemary-fused oil
- 10 oz mixed mushrooms (cremini, shiitake, or oyster), sliced
- 4-5 cloves black garlic, minced or mashed into a paste
- 3 cloves regular garlic, minced
- 3-4 sprigs fresh thyme
- 1/2 cup dry white wine
1 cup heavy cream
- 2 tablespoons butter
- 1/2 cup pasta cooking water (reserved)
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 lemon (for finishing)
- Salt and freshly ground black pepper
- Fresh parsley for garnish
Extra rosemary oil for drizzling
Directions
Prep the black garlic: Mash the black garlic cloves into a smooth paste using the flat side of a knife. Set aside.
Cook the pasta: Bring a large pot of salted water to boil. Cook the Tuscan fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.Prep the black garlic: Mash the black garlic cloves into a smooth paste using the flat side of a knife. Set aside.
Cook the pasta: Bring a large pot of salted water to boil. Cook the Tuscan fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Sauté the mushrooms: Heat the Tuscan EVOO in a large skillet over medium-high heat. Add mushrooms in a single layer and let them cook undisturbed for 3-4 minutes until golden brown. Stir and cook another 2-3 minutes.
Season with salt and pepper only after browning. Remove and set aside.
Build the sauce: In the same skillet, add the rosemary oil, regular garlic, and thyme sprigs. Sauté for 30 seconds until fragrant. Add the black garlic paste and stir for 1 full minute to deepen its sweetness.
Deglaze: Pour in the white wine, scraping up any browned bits. Let it reduce by half (about 2 minutes). Remove and discard thyme sprigs.Create the cream sauce: Lower heat to medium. Stir in the heavy cream and butter. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened and the butter is fully incorporated.
Combine: Return the mushrooms to the pan. Add the cooked fettuccine and toss everything together, adding pasta water a little at a time to create a silky sauce that coats the pasta.
Finish: Remove from heat and stir in the Parmigiano-Reggiano. Squeeze in juice from half a lemon. Taste and adjust seasoning.
Serve: Plate the pasta, drizzle with additional rosemary oil, garnish with fresh parsley, and add extra Parmesan if desired.
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