Creamy Asparagus and Mushroom Pasta

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente, approximately 7-10 minutes. Reserve about 1 cup of the pasta water before draining the fettuccine in a colander. (Time: 7-10 minutes)

While the pasta is cooking, melt the butter and olive oil together in a large non-stick skillet over medium heat. Ensure the butter is fully melted and the mixture is shimmering. (Time: 2 minutes)

Add the asparagus and shallots to the skillet. Season with salt and pepper. Sauté, stirring frequently, until the asparagus is bright green and slightly tender, about 2-3 minutes. (Time: 2-3 minutes)

Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown, about 5 minutes. (Time: 5 minutes)

Stir in the minced garlic and Italian seasoning. Cook for another 30 seconds, until fragrant, being careful not to burn the garlic. (Time: 30 seconds)

Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low. (Time: 1 minute)

Gradually add the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. (Time: 1-2 minutes)

If the sauce is too thick, add a little of the reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency. Toss the cooked fettuccine with the sauce, ensuring it is evenly coated. Serve immediately, garnished with extra Parmesan cheese, if desired.