Garlic Basil Fettuccine with Mushroom Cream Sauce

Some people might call me a carb whore but, that's ok.  I can never say no to bread or pasta it's my kryptonite.  Plus life is too short to cut out the good stuff in my opinion, as long as you have a healthy balance you don't have to worry.  I went to the Hillcrest farmer's market this weekend (like I do pretty much every weekend) and bought some fresh garlic basil fettuccine pasta.  If you've never had fresh pasta do yourself a favor and go get some right now. It is SO GOOD!  The sauce I picked out to go along with the noodles is just delightful.  Just a tip to ensure a nice creamy sauce add the cheese a little at a time and makes sure to grate it very fine.  I have Emeril Lagasse to thank for the mushroom cream sauce recipe. Bam! Dinner is served :)

Garlic Basil Fettuccine with Mushroom Cream Sauce

• 12 ounces fresh garlic basil fettuccine (or whatever fresh fettuccine you like)
• 2 tbsp olive oil
• 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced
• 1/4 cup chopped shallots
• 1 tbsp chopped garlic
• 2 tsp minced fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups heavy cream
• 1/2 cup finely grated Parmesan cheese
• 2 tbsp finely chopped chives

1. In a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan a little at a time and adjust the seasoning, to taste. Turn off heat and leave sauce in pan.
2. In a large pot of boiling salted water, cook the pasta until al dente.Drain and return to the pot. Cover to keep warm. Fresh pasta only takes 2 minutes to cook.
3. Add the pasta to the sauce pan, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chivesand serve immediately.