Pasta with Beef, Mushrooms, and Cream

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 2

If we had to describe this dish in three words, we would probably choose: simple, quick, and excellent!

In a pot, bring a large amount of water to a boil for cooking the pasta. Just before the water boils, add salt to increase the boiling power. Add the pasta and cook until it is "al dente" or still firm to the bite.
While the pasta is cooking, prepare the other ingredients. Cut the beef fillet crosswise into thin slices, then cut them into narrow strips. Clean the mushrooms with a damp cloth and slice them thinly. Peel the onion and chop it finely.
In a large pan, heat half of the oil and sauté the sliced mushrooms for about 5 minutes. Add the chopped onion and cook until the onion becomes translucent, then transfer the contents of the pan to a plate.
Pour the remaining oil into the pan and quickly sear the beef strips over high heat. Season the meat with pepper and salt to taste.
Once the meat is seared, return the mushrooms and onion to the pan and deglaze with white wine. Use a spatula to scrape the bottom of the pan to release all the caramelized bits that formed during cooking. Once the wine has reduced slightly, add the sweet cream. Season the sauce with thyme and let it simmer on low heat for another 2 to 3 minutes.
Drain the cooked pasta, reserving about 100 ml of the cooking water to thin the cream sauce. Add the drained pasta to the pan and mix well with the sauce. Adjust the seasoning with pepper and/or salt if needed. Serve in deep plates, sprinkle with grated Parmesan, and enjoy.

When cooking pasta, we follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt.