- one 16-oz. box linguine
- 1 C. heavy cream
- 1/2 C. freshly shredded Parmesan cheese
- juice of 1 lemon
- 2 tsp. lemon pepper
- 2 Tbs. unsalted butter
- one 10-oz. container sliced white mushrooms
Cook linguine according to package instructions. While it is cooking, pour heavy cream into a saucepan over medium heat. Add Parmesan and stir until it melts into the cream. Stir in lemon juice and lemon pepper, then turn heat to lowest setting.
In a skillet, melt butter and add mushrooms. Cook and stir for about 1 minute, then take off heat before mushrooms get watery.
Drain pasta when done and put into a large bowl. Pour sauce and mushrooms over pasta, then toss to coat. Top with Parmesan and serve.