Fettuccine with Mushrooms

• Salt
• 1 pound fettuccine
• 1 1/4 pounds mixed mushrooms
• 2 to 3 garlic cloves, chopped
• 1/4 cup EVOO (extra-virgin olive oil)
• 3 tablespoons chopped fresh thyme leaves
• 2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage
• Black pepper
• Freshly grated nutmeg
• 1/2 cup Marsala or dry white wine
• 1/2 cup cream or 1 cup fresh ricotta
• A generous handful of fresh flat-leaf parsley leaves, finely chopped
• A generous handful of grated Pecorino Romano cheese

1. Bring a large pot of water to a boil for the pasta.
2. Add salt and cook the pasta to al dente.
3. Heads up: Reserve a mug of cooking water just before draining.
4. Thinly slice the mushrooms, then heat the EVOO in a large skillet over medium-high heat.
5. Add the mushrooms to the pan and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway.
6. Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg.
7. Deglaze the pan with the Marsala and stir for 30 seconds.
8. Then add the cream, or if you prefer, top the pasta with a dollop of ricotta for mixing in.
9. Add the reserved starchy pasta cooking waterabout 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
10. Drain the pasta and toss with sauce, parsley, and cheese.
11. Top with ricotta, if using, for mixing into the fettuccine as you eat.

salt, fettuccine, mixed mushrooms, garlic, evoo, thyme, sage, black pepper, nutmeg, marsala, cream, generous handful, generous handful

Taken from www.epicurious.com/recipes/food/views/fettuccine-with-mushrooms-377466 (may not work)