Mushroom and Fontina Pasta

Ever since I saw this post on Brown Eyed Baker, I've been dying to make this recipe.  It did not disappoint.  Yet another fabulous grown-up version of macaroni and cheese!

Fontina is one of my favorite cheeses because it melts so well (the package I got even said "Swedish-style Fontina melting cheese").  This recipe also has lots of mushrooms and shallots, cooked in sherry or wine until they're soft and richly flavored.  This is a quick and delicious dinner that you can easily have on the table in half an hour.  Enjoy!

Ingredients (adapted from Brown Eyed Baker):

4 tablespoons butter, divided

3 portabella mushroom caps, chopped

2 shallots, finely chopped

1/4 cup sherry or dry white wine

12 ounces fettucine or other long pasta (I used Carba-Nada low carb egg fettucine since we're trying to be healthier over here)

8 ounces fontina, cut into small cubes

1/2 cup chopped parsley

Salt and pepper to taste

Heat 2 tablespoons of the butter in a large skillet over medium-high heat.  Add the mushrooms and saute until somewhat softened, about 5 minutes.

Meanwhile, cook the pasta al dente.  Reserve one cup of the cooking liquid when you drain the pasta.

Add the shallots to the skillet with the mushrooms and cook for another five minutes.  Add the sherry or wine, and cook until the liquid is reduced by half.  Pour in the pasta cooking water and bring to a boil.  Stir in the rest of the butter, then lower the heat and stir in the cheese, pasta, and parsley.  Season with salt and pepper to taste.