How to make it

  • Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2-1 cup of the pasta water: set aside
  • Heat butter and oil in a saute pan over medium-high. When bubbles subside add garlic and pepper flakes; cook 1 minute. Stir in mushrooms, cooking until they release their liquid and it's nearly evaporated, about 20 minutes.
  • Deglaze pan with wine, simmering until nearly evaporated.
  • Add fettuccine to pan and stir in pasta water, 1/4 cup at a time, until it loosely coats pasta.
  • Off heat, toss pasta with Parmesan and season with salt. Garnish each serving with chopped parsley.

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