Step 1

Add butter and olive oil to a large pan, letting butter melt over medium heat. Add shallots and garlic. Sauté for 2-3 minutes until shallots sizzle and soften.

Step 2

Add marsala wine to the pan, stir, and then the mushrooms. Over medium-high heat stirring often, cook mushrooms at a gentle boil for 5-6 minutes until mushrooms reduce to about half their size and the sauce thickens a bit. Do not reduce sauce too much, or else your pasta will be dry! See video for visual instructions.

Step 3

Stir in parmesan cheese so it melts into the sauce, adding creaminess. Turn heat to very low, just to keep warm. Stir in salt to taste and a generous amount of black pepper.

Step 4

Boil pasta. Then drain. Immediately add pasta to sauce, tossing until combined.

Step 5

Serve with a garnish of fresh, chopped parsley and more parmesan cheese.