Chef John's Creamy Mushroom Pasta

Recipe View Gather all ingredients for a smooth cooking process. (5 minutes)

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add fettuccine and cook until al dente, about 8 minutes. Drain, reserving about 1/2 cup of pasta water. Transfer pasta to a large serving bowl and keep warm. (10 minutes)

Recipe View Heat olive oil in a large skillet over medium heat. Add white and shiitake mushrooms, season with a pinch of salt, and sauté until browned and the liquid has evaporated, approximately 10 minutes. (12 minutes)

Recipe View Stir in minced garlic and cook for 1 minute, until fragrant. Pour in sherry and cook until nearly evaporated, about 2 minutes. (5 minutes)

Recipe View Stir in chicken stock, season with salt and pepper to taste. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes. (7 minutes)

Recipe View Pour in heavy cream, stir to combine, and simmer for 5 minutes. The mixture will foam and thicken slightly. (8 minutes)

Recipe View Stir in fresh thyme, chives, and tarragon. Turn off the heat and mix in 1/2 cup of Parmigiano-Reggiano cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water. (5 minutes)

Recipe View Pour half of the mushroom sauce over the pasta and toss to coat evenly. Top with the remaining mushroom sauce and 1 tablespoon of Parmigiano-Reggiano cheese. Serve immediately. (2 minutes)