Instructions
Step 1 Bring a large pot of salted water to a boil and cook the farfalle according to package instructions until al dente.
Step 2 While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
Step 3 Add sliced mushrooms and cook until they release their moisture and become golden brown.
Step 4 Stir in garlic and sauté for 1 minute until fragrant.
Step 5 Pour in the heavy cream and bring to a gentle simmer.
Step 6 Add Parmesan cheese, salt, pepper, thyme, and nutmeg, stirring until the sauce is smooth and creamy.
Step 7 Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce.
Step 8 Cook for an additional 1–2 minutes to allow flavors to meld.
Step 9 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. Avoid overheating to maintain the creamy texture.
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