Thick fettuccine loves a luxe sauce, and this mushroom ragú is fork-twirling delicious, with a splash of cream and a lift of lemon and herbs.
Allergen Note: Contains milk, eggs, wheat.
Bring a pot full of salted water to boil. Set the pasta by the stove but don’t add it yet (it cooks quickly).
Trim and slice the mushrooms into rounds. Chop the shallot. Smash 2 or 3 cloves of garlic. Pick a handful of parsley, toss the stems, and chop the leaves.
In a wide skillet over medium heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until golden, about 8 minutes. Add 1 tablespoon butter, the shallot, and garlic and sauté until fragrant, 2 minutes. Add ½ cup of cream, and simmer until thickened slightly, 1 minute longer. Turn down the heat to low. Discard the garlic.
Add the pasta to the boiling water and cook until tender, 1 minute or according to package instructions. Using tongs, transfer the pasta to the pan with the mushrooms, along with ¼ cup of the pasta water. Toss until the sauce thickens and coats the pasta, 1 to 2 minutes. Fold in the parsley last.
Heap the pasta on plates, finish with a drizzle with olive oil, sprinkle with the Parmesan, and grind with pepper. Squeeze lemon over the top and serve warm.