Just like my recipe for my Lemon Linguine (see my cookbook), this dish can be served at any time.

It's nice to have on those "meatless" days - Fridays, during Lent, certain "eves" for holidays, etc. when meat is forbidden.

Turn it into a complete meal - add a meat, poultry or fish entree if desired; add a salad and some homemade Italian bread - fresh and hot from the oven and you're all set for a fabulous meal!

Since I do a lot of cooking and baking for a crowd - I've cut this recipe down to a normal size.

Begin by cooking your fettucine (12 oz package) in salted boiling water (and you know my routine - wait for your water to come to a boil, add your salt, wait for the water to return to a full boil - then add your pasta and cook al dente; drain).  Reserve your pasta water for this recipe.

Meanwhile - 

Heat 2 T. olive oil in heavy large skillet over medium-high heat. Add 1 lb. fresh mushrooms and 4 cloves garlic (chopped) and sauté until brown, about 6 minutes.  i like a combination of different mushroom for this recipe!  Especially portobello!  Slice or quarter - depending on mushroom and size.

NOTE:  I use the garlic infused oil that I make for this, as well as my garlic and oil mixture that I jar.  See my group on Herbs and Spices and read my topic on Infused Oils for how I do this.

Add 3 T. unsalted butter and 1 T. fresh chopped thyme (or 1 t. dried and rubbed).  Blend in well, stirring.  Add 3/4 c. chicken broth (you can use a low-salt canned chicken broth - but I use homemade - bouillon would be quite salty).  You make want to add 14 c. reserved pasta water.  Boil until sauce thickens slightly, about 5 minutes. Mix in 1/4 c. grated Italian cheese (Pecorino Romano, Parmesan Reggiano, etc.- your choice).  Bring sauce to simmer over medium-high heat.

Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with additional grated cheese.

Enjoy!