Fettuccine with Mushrooms
- 1 pound fettuccine
- 1 1/4 pounds mixed mushrooms
- 2-3 cloves garlic, chopped
- 1/4 cup extra virgin olive oil (EVOO)
- 3 tablespoons fresh thyme leaves, chopped
- 2 tablespoons fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage or 2 teaspoons ground dried sage
- Black pepper
- Freshly grated nutmeg
- 1/2 cup Marsala or dry white wine
- 1/2 cup cream or 1 cup fresh ricotta
- A generous handful of flat leaf parsley, finely chopped
- A generous handful of grated Pecorino Romano cheese
Bring a large pot of water to a boil for the pasta. Add salt and cook the pasta to al dente. Heads up: Reserve a mug of cooking water just before draining.
Thinly slice the mushrooms, then heat the EVOO in a large skillet over medium-high heat. Add the mushrooms to the pan and sauté until deeply browned and tender, 12-15 minutes, adding the garlic, thyme and sage midway. Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Then add the cream, or if you prefer, top the pasta with a dollop of ricotta for mixing in. Add the reserved starchy pasta cooking water – about 1 cup if using ricotta and just enough to thin out the sauce to your liking if using cream.
Drain the pasta and toss with the sauce, parsley and cheese. Top with ricotta, if using, for mixing into the fettuccine as you eat.