Ingredients

• 250g pasta (fettuccine, penne, or spaghetti)
• 200g mushrooms, sliced
• 4 tbsp butter, divided
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups warm milk
• 1/4 cup heavy cream (optional)
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• Pinch of nutmeg (optional)
• Fresh parsley, for garnish

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving 1 cup of pasta water.

2. 2

   In a large skillet, heat the olive oil and 1 tbsp butter over medium-high heat.

3. 3

   Add the sliced mushrooms and sauté for 5-6 minutes until golden brown and any moisture has evaporated. Set the mushrooms aside.

4. 4

   In the same skillet, reduce heat to medium and melt the remaining 2 tbsp butter.

5. 5

   Add the minced garlic and sauté for about 30 seconds until fragrant.

6. 6

   Stir in the flour and cook for 1-2 minutes, stirring continuously.

7. 7

   Gradually pour in the warm milk, whisking continuously to avoid lumps. Simmer for 3-4 minutes until the sauce thickens.

8. 8

   Stir in the heavy cream (if using), Parmesan cheese, salt, black pepper, and nutmeg (if using). Simmer until smooth and creamy.

9. 9

   Add the sautéed mushrooms to the sauce and stir.

10. 10

    Toss in the cooked pasta and mix until fully coated. Add reserved pasta water if the sauce is too thick.

11. 11

    Serve warm, garnished with fresh parsley and extra Parmesan cheese if desired.