15-Minute Creamy Mushroom Tagliatelle

While the water is coming to a boil, finely mince the shallot and garlic and slice the mushrooms thinly. ([wprm-ingredient text="1 medium shallot" uid="2"], [wprm-ingredient text="4 cloves garlic" uid="3"], [wprm-ingredient text="8 ounces cremini mushrooms" uid="4"])

Salt the boiling water, stir in the tagliatelle pasta, and allow it to cook until al dente. ([wprm-ingredient text="8 ounces tagliatelle" uid="1"])

While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. ([wprm-ingredient text="2 Tablespoons extra virgin olive oil" uid="5"], [wprm-ingredient text="2 Tablespoons unsalted butter" uid="6"])

When the butter stops foaming, add the shallots and mushrooms and season with the salt and pepper. Saute for 2-3 minutes until they are tender and lightly browned. ([wprm-ingredient text="1 teaspoon kosher salt" uid="7"], [wprm-ingredient text="½ teaspoon black pepper" uid="8"])

Add the garlic and thyme leaves and saute for an additional minute. ([wprm-ingredient text="1 Tablespoon fresh thyme leaves" uid="9"])

Deglaze the pan by adding the white wine and scraping the bottom of the pan to remove any stuck-on bits. ([wprm-ingredient text="¼ cup dry white wine" uid="10"])

Once the wine is mostly absorbed, stir in the heavy cream and parmesan cheese. Simmer for 1-2 minutes until the sauce thickens and slightly reduces. ([wprm-ingredient text="1 cup heavy cream" uid="11"], [wprm-ingredient text="½ ounce parmigiano-reggiano" uid="12"])

Drain all but ¼ cup of the pasta water from the cooked pasta and add the reserved pasta water to the mushroom sauce.

Add the drained pasta to the sauce and toss to combine. Serve with extra parmesan cheese, if desired.