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In a large pot, bring the water to boil for the pasta.
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While the water is heating up, heat a large skillet over medium heat. I used a 12-inch skillet so the mushrooms will have room to cook. If you have a smaller 10-inch skillet, cook the mushrooms ½ at a time to help the moisture evaporate.
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Add the butter, the olive oil, and the sliced mushrooms.
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Sauté, frequently stirring until the mushrooms have released most of their moisture and just began to brown.
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While the mushrooms are cooking, keep an eye on the pasta water.
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When the water has come to a boil, salt the water heavily and add the pasta. Cook the pasta until al dente. If you are using fresh and the pasta is very thin, this will only take a few minutes. If you are using dried, follow the package directions for the amount of time.
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Make sure you reserve a cup of starchy water from cooking the pasta.
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While the pasta is cooking, add the chopped shallots to the mushrooms. Continue to cook until the shallots have softened.
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Pour in the Marsala and stir to bring up any cooked bits from the bottom of the pan (this is called deglazing) Then add the cream.
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Let the sauce reduce at a bubbling simmer for a minute or two.
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By now, the pasta should be cooked or almost cooked, make sure you remove 1 cup of the starchy cooking water and add the water to the bubbling sauce.
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Drain the pasta and set aside briefly.
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Let the mushroom sauce cook for a minute to combine the starchy water with the rest of the sauce.
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Add the parsley and taste the sauce to see if it needs any more salt or some pepper.
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Add the pasta to the simmering sauce in the skillet and toss to coat, lifting and stirring to make sure the noodles are completely coated. If the sauce seems a bit watery, don't fret as the pasta will continue to absorb.
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Serve with more parmesan cheese and parsley if desired.