- 1/4 cup olive oil
- 1 1/2 pounds crimini mushrooms, sliced
- 6 large garlic cloves, thinly sliced
- 1/8 teaspoon ground nutmeg
- 1 1/4 cups whipping cream
- 16 ounces linguine
- 3 1/2 cups grated Parmesan cheese, divided
- 3/4 cup chopped fresh parsley, divided
- Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.