Melt 2 tablespoons of butter in a skillet over medium heat. Sauté 8 ounces of sliced cremini mushrooms for 10–15 minutes until golden brown.

Add 3 minced garlic cloves and cook for 30 seconds, stirring frequently until fragrant and slightly golden.

Pour in 1/2 cup of dry white wine, scraping the skillet to lift browned bits, and let simmer for 3–5 minutes until reduced by half.

Stir in 1 cup of heavy cream, 2 tablespoons of butter, and 1/2 cup of grated Parmesan cheese. Cook for 3–5 minutes until smooth.

Boil salted water in a large pot and cook 12 ounces of fettuccine until al dente, about 8–10 minutes. Reserve 1 cup of pasta water before draining.

Combine drained fettuccine with the sauce in the skillet, adding reserved pasta water as needed until the sauce clings to the noodles.

Serve immediately, garnished with additional Parmesan and cracked pepper.