Dish Overview
This is a super quick and popular staple food for American office workers and students. It has a rich creamy taste, smooth texture and mild savory flavor. It only takes 15 minutes to cook and is a common dish in American casual restaurants.
Exact Ingredients (2 Servings)
Main Ingredients: 200g spaghetti, 300g fresh button mushrooms
Sauce Ingredients: 200ml heavy cream, 50g parmesan cheese, 25g unsalted butter, 3 garlic cloves, 30g white onion, 30ml white wine (water as substitute), a little sea salt, black pepper and dried parsley
Optional Add-On: 1 pan-fried chicken breast for extra protein
Step-by-Step Cooking Instructions
1. Cook spaghetti: Boil plenty of water with a little salt. Add spaghetti and cook for 8 minutes until 80% done with a slight chew. Reserve 50ml pasta water, then drain the pasta (do not rinse).
2. Sauté mushroom base: Slice mushrooms, mince onion and garlic. Melt butter on low heat, then sauté garlic and onion until soft and fragrant. Add mushroom slices and stir-fry on high heat until all mushroom water evaporates and edges turn slightly brown. Pour in white wine to remove raw taste and add flavor.
3. Make creamy sauce: Turn to low heat, pour in heavy cream and simmer gently for 2 minutes until slightly thickened. Add 40g parmesan cheese and stir constantly until fully melted. Season with salt and black pepper.
4. Mix pasta and finish: Add drained spaghetti to the creamy sauce. Stir well, and add reserved pasta water little by little to adjust thickness until every noodle is fully coated. Stir for 1 minute to let the pasta absorb flavor, then plate and sprinkle the remaining cheese and parsley on top.
Best Side Pairings & Drinks
Sides: Fresh garden salad, garlic toast. Drinks: Pure milk, iced black coffee.
Cooking Tips & Common Mistakes
1. Simmer cream sauce only on low heat to avoid burning and lumps. 2. Reserved pasta water is key to smooth, well-coated sauce. 3. Add cheese at the last step to prevent bitter taste.
Storage Guide
Leftovers can be refrigerated for 24 hours. Reheat on low heat with a little milk to restore smooth texture. Freezing is not recommended.
