Mushroom, Wine and Cheese Pasta

This is sinfully delicious. It tastes like fettuccini alfredo only better.

Cook pasta in a large pot of boiling salted water until al dente. While pasta is cooking melt butter and oil in a skillet over medium heat. Add mushrooms and cook until just colored about 5 min. Add garlic and cook 1 minute more. Add wine and simmer until reduced by about half . Stir in cream and simmer gently until just thickened- about 2 minutes. Drain pasta reserving about a 1/2 cup of the pasta water. Add the pasta to the sauce stir in about 1/2 cup of parmesan cheese. Add pasta water if necessary. Season with salt and pepper. Serve immediately with additional parmesan cheese.

1 pound dried fettuccini

2 tbs butter

1 tbs olive oil

1 clove of garlic minced

8 ounces cremini mushrooms, sliced

1/4 cup dry white wine

1/2 cup heavy cream

salt and freshly ground black pepper

 1/2 cup parmesan cheese, plus more to taste

adapted from a recipe by Eric Treuille