Ingredients:

  • 12 oz fettuccine or pappardelle pasta
  • 1 tbsp sea salt
  • 0.5 cup reserved starchy pasta water
  • 1 lb cremini mushrooms, sliced 1/4 inch thick
  • 5 oz fresh baby spinach
  • 4 cloves garlic, thinly sliced
  • 1 small shallot, finely diced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 0.5 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 tsp red pepper flakes
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Fill a large pot with water and add the 1 tbsp sea salt. Bring it to a rolling boil. Note: The water should taste like the sea to properly season the pasta.
  2. Drop in the 12 oz fettuccine. Cook for about 2 minutes less than the package directions until the center still has a slight snap (al dente).
  3. Before draining, carefully dip a measuring cup into the pot and reserve 0.5 cup of the starchy pasta water. Set aside.
  4. In your 12 inch skillet, heat the 1 tbsp olive oil and 1 tbsp of the butter over medium high heat. Add the 1 lb sliced mushrooms in a single layer.
  5. Cook the mushrooms without stirring for 3 minutes until they are deeply browned and start to sizzle loudly. Flip and cook for another 2 minutes.
  6. Reduce heat to medium. Add the remaining 1 tbsp butter, the diced shallot, and the 4 cloves of sliced garlic until the shallots are translucent and the garlic is fragrant (about 2 minutes).
  7. Pour in the 0.5 cup heavy cream and the reserved 0.5 cup pasta water. Use a wooden spoon to scrape up any brown bits from the bottom.
  8. Stir in the 0.5 tsp red pepper flakes, 0.5 tsp black pepper, and half of the 0.75 cup Parmesan. Whisk gently until the sauce begins to thicken and bubble slightly.
  9. Add the cooked fettuccine and the 5 oz baby spinach to the skillet. Use tongs to turn the pasta through the sauce.
  10. Keep tossing for 1-2 minutes until the spinach has wilted into silken ribbons and the sauce has coated every noodle. Top with the remaining Parmesan and serve immediately.