Ingredients
Check off ingredients as you go
Serves 4
- 500 g (1.1 lb) pasta
- 1 shallot (or scallion), finely sliced
- 1 knob of butter
- 350 g (12 oz) button mushrooms, thinly sliced
- 250 ml (1 cup) heavy cream
- 1 glass (200 ml / ¾ cup + 1 Tbsp) milk
- 2 Tbsp grated Parmesan (or to taste)
- 1 Tbsp cornstarch (cornflour)
- a few sprigs of chives, snipped
- 1 ladleful of pasta cooking water
- Salt, pepper
Instructions
- In a skillet, gently sauté the sliced shallot in a knob of butter. Once the shallot has softened, turn the heat up a little, add the thinly sliced mushrooms, and season with salt and pepper.
- Meanwhile, in a large pot, cook the pasta according to the package instructions. If you feel like making fresh pasta, it’s very easy too, if a little time-consuming.
- Back to the skillet: add the cream, the milk, the Parmesan, and a few sprigs of snipped fresh chives (set a small handful aside for serving). Lower the heat and let the sauce thicken gently, then add a small ladleful of pasta cooking water and stir well.
- Drain the pasta and add it to the sauce. Serve with a sprinkle of the snipped chives you set aside.
Variations
- You can also add half a glass of white wine at the end of step 1 and leave out the Parmesan.