Directions

1. Prepare the mushrooms

   Clean the mushrooms and slice them. Finely dice the onion and mince the garlic so everything is ready before you start cooking.

2. Start the pasta water

   Bring a large pot of salted water to a boil. Keep it boiling while you prepare the sauce. The pasta will be added at the right moment so it finishes in the sauce.

3. Sauté the mushrooms

   Heat butter and olive oil in a large pan. Add the mushrooms and cook until they release moisture and turn golden and slightly caramelized.
   Season with a little salt to draw out flavor.

4. Add aromatics

   Add the diced onion and cook until soft.
   Stir in the garlic and let it bloom for a few seconds until fragrant.

5. Season the base

   Add black pepper, a pinch of nutmeg and a knife-tip of cinnamon — just enough to warm the flavor without becoming sweet. This creates a deeper, earthy note that works beautifully with mushrooms.

6. Add cream

   Pour in the cream and bring to a gentle simmer. Let the sauce thicken slightly while you cook the pasta.

7. Cook the pasta

   Add the pasta to the boiling water. Cook until 1–2 minutes before al dente so the pasta can finish cooking inside the sauce and absorb its flavor.

8. Combine pasta & sauce

   Transfer the pasta directly from the pot into the sauce, adding a splash of pasta water.
   Sprinkle in the grated Parmesan and stir gently until the sauce becomes silky and coats the pasta evenly.

9. Adjust and finish

   If the sauce seems thick, add a bit more pasta water.
   Taste and adjust seasoning with more salt, pepper or a tiny extra touch of cinnamon if desired.

10. Serve

    Plate the pasta immediately while it’s glossy and creamy.
    Top with more Parmesan and fresh parsley if you like.