Directions

1. 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.

2. 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.

3. 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.