Pappardelle with Mushrooms, White Wine and Cream

Pappardelle with Mushrooms, White Wine and Cream

1 lb. dried pappardelle pasta
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, finely chopped
8 oz. cremini or portobello mushrooms, finely sliced
1/4 cup white wine
1/2 cup heavy cream
Salt and ground black pepper
Grated Romano cheese

Cook pasta in a large pot of boiling salted water, until al dente. While pasta is cooking, melt butter with the olive oil in a skillet over medium-high heat. Add garlic and mushrooms and cook, stirring frequently, about 5 minutes. Add wine and simmer until just evaporated. Stir in cream and simmer gently until just thickened, 1 to 2 minutes. Drain pasta, reserving about 1/2 cup pasta water. Add pasta to the hot sauce. Toss well to coat, adding reserved pasta water as needed. Serve immediately with grated Romano.