2 tbsp butter
1 tbsp olive oil
3 garlic cloves
240ml white wine
a handful of parsley, chopped
salt & pepper
Parmesan cheese for serving
Cook the pasta in a large pot of boiling water until al dente (it’ll finish cooking in the sauce).
Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
Add the mushrooms and cook until soft. Season well with salt and pepper.
Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.