400g of fettuccine pasta
1 large onion – diced
2 garlic cloves – chopped
1.5 – 2 cups of mushrooms – sliced
1 cups of heavy cream
1 knob of butter
A generous serve of parmesan
1 tbs flour
Salt and pepper
A pinch of chilli flakes
In a large-ish pan, melt the butter and in it, soften the onion. Add thyme and garlic. When onions are sufficiently translucent, add the mushrooms. Keep on the heat until the mushrooms are soft and cooked. Add chilli flakes (optional).
Cook the pasta according the packet instructions. If it’s fresh pasta especially, undercook it eeeever so slightly because it will continue cooking in the cream a little later. Set aside 1 cup of the pasta’s water, for the starch.
Into the mushroom mix, pour the cream. Salt and pepper to taste. Simmer for 3-5 minutes and then add the drained pasta. Gradually stir in the starchy water until you reach desired creamy consistency. If you go too far, fear not! Drop in some flour and stir gradually until it thickens up.
Add the parmesan and there you have it! Eat immediately – like carbonara, it is best eaten straight away lest it cool and becomes sticky.