Step 1

Cook the pasta in a large pot of boiling salted water according to the package directions. Drain, reserving 1/2 to 1 cup of the pasta water; set aside.

Step 2

Heat butter and oil in a sauté pan over medium-high heat. Once the bubbles subside, add garlic and pepper flakes, and cook for 1 minute. Stir in the mushrooms and cook until they release their liquid and it nearly evaporates, about 20 minutes. Deglaze the pan with wine, and simmer until the wine is almost evaporated.

Step 3

Add the fettuccine to the pan and stir in the reserved pasta water, 1/4 cup at a time, until the pasta is loosely coated. Remove from heat, toss the pasta with Parmesan, and season with salt. Garnish each serving with chopped parsley and more Parmesan.