Ingredients
Scale
- 1 cup short pasta (your favorite shape)
- 200 g mushrooms, cleaned and sliced
- 2 tbsp extra-virgin olive oil
- 1½ tbsp crushed or finely chopped garlic
- ¼ cup balsamic vinegar
- ½ cup whipping cream
- 2 tbsp freshly grated Parmesan
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, slice the mushrooms into even pieces so they brown uniformly.
- Warm the olive oil in a wide skillet over medium heat. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms soften and begin to take on color — about 2–3 minutes.
- Pour the balsamic vinegar into the pan and let it simmer gently, stirring, until the liquid thickens and coats the mushrooms.
- Lower the heat and stir in the whipping cream. Heat just long enough for the sauce to come together — about 30–60 seconds. Avoid boiling.
- Add the drained pasta to the skillet, season with salt and pepper, and toss everything until the noodles are evenly coated in the sauce. Heat for another minute so the flavors meld.
- Remove from the heat, finish with the grated Parmesan, give a final toss, and serve immediately while hot.