Tagliatelle in mushroom cream sauce

(Use this creamy sauce with fettuccine, papparadelle, tagliatelle, or bow ties. When she makes papparadelle, Maria D'Itria adds a couple of peeled and chopped tomatoes or tomato paste to the hot cream. It turns the sauce pink. Serves 4.)

3/4 pound fettucine, pappardelle, tagliatelle, or bow ties

1 tablespoon olive oil

3 tablespoons butter

3/4 cup heavy cream

Salt and pepper, to taste

3/4 pound fresh mushrooms, thinly sliced

1/2 cup freshly grated Parmesan

Pinch of grated nutmeg

1/2 cup Italian parsley leaves, chopped

Extra Parmesan (for serving)

1. Cook the pasta according to the package instructions.

2. In a large skillet, heat the oil. When it is hot, add 1 tablespoon of the butter. When it melts, stir in the cream, salt, and pepper. Cook 1 minute more.

3. In another skillet, heat the remaining 2 tablespoons butter. Cook the mushrooms over high heat, stirring constantly, for about 3 minutes. Add the mushrooms to the cream sauce with the Parmesan cheese and nutmeg.

4. Drain the pasta and transfer it to a large bowl. Pour the sauce into the bowl and toss gently but thoroughly. Sprinkle with parsley and serve with cheese.

Adapted from Maria D'Itria