8 ounces tagliatelle or long pasta such as linguine

½ onion small, diced

8 ounces mushrooms brown or white, sliced

1 tablespoon olive oil

2 cloves garlic minced

½ cup white wine

1 ⅓ cup heavy cream

4 ounces of cream cheese

½ cup Parmesan cheese grated, divided

salt and pepper to taste

fresh parsley for garnish

Cook pasta according to package instructions. Drain, and reserve 1 cup of pasta water.

In a large skillet, saute onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated about 3-4 minutes.

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 (you may not need all of it). Season with salt and pepper to taste.

Garnish with remaining cheese and parsley if desired.

Notes

Any kind of mushrooms can be used in this recipe (add extra if you’d like).

You may or may not need all of the pasta water.