Creamy Mushroom Fettuccine

Instructions

1. 1

   Boil the fettuccine in salted water until al dente; reserve 1 cup pasta water and drain.

2. 2

   Melt the butter in a large skillet over medium-high heat and cook the mushrooms without stirring for 3 minutes, then stir and cook 5 more until browned.

3. 3

   Add the minced shallot, garlic, and thyme leaves and cook 1 minute.

4. 4

   Pour in the cream, add the peas, and simmer 3 minutes, then stir in the parmesan.

5. 5

   Toss with the fettuccine and enough pasta water to make it silky; season with salt and lots of black pepper.