Ingredients
8oztagliatelle,or long pasta such as linguine
½small onion,diced
8ozmushrooms,brown or white, sliced
1tbspolive oil
2clovesgarlic,minced
½cupwhite wine
1⅓cupheavy cream
4ozcream cheese
½cupParmesan cheese,grated, divided
salt and pepper,to taste
fresh parsley,for garnish
Preparation
Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.
In a large skillet, saute onion and mushrooms in olive oil for about 5 minutes until softened. Add garlic and cook for about 1 minute until fragrant.
Add the wine to deglaze and loosen any bits off the pan and simmer for about 3 to 4 minutes until the wine has almost evaporated.
Add the cream and cream cheese and stir until smooth. Simmer for 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese.
Toss to combine adding a little bit of the reserved pasta water if needed. Season with salt and pepper to taste.
Garnish with remaining cheese and parsley if desired.
Serve and enjoy.
