Mushroom Brandy Cream Sauce Spaghetti

Mushroom brandy cream sauce with spaghetti is a luxuriously rich pasta dish that combines some of the best flavors!  Earthy mushrooms are browned and tossed with spaghetti in a tomato-based creamy brandy sauce.  Finished with plenty of grated Parmigiano Reggiano and fresh Italian parsley, this dish can be made in about 30 minutes.  

Editor’s Note: Originally Published on June 13, 2018.  Updated with full process shots and expanded info.

I’ve always loved the combination of brandy (or cognac), mushrooms, and cream.

It’s as if these 3 ingredients belong together, complementing any other ingredients that happen to join in, like pasta or Parmigiano Reggiano.

And so mushroom brandy cream sauce with spaghetti was born. 

While the flavor is my favorite part of this dish, I also love the fact that it can be made in about 30 minutes.

I make this dish when I’m short on time – especially on weeknights.  It pairs perfectly with sauteed greens, such as spinach with garlic and oil, or broccoli rabe.

How to make it

Each number corresponds to the numbered written steps below.

1. Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.  Slice 1 1/2 pounds of mushrooms into 1/4″ thick pieces and dice 1 medium onion.  Note: I’m using assorted mushrooms in pic 1 below, but baby Bella (cremini) or even white button mushrooms can be used with success.  Use what’s available and fresh.
2. Heat a large stainless steel pan to medium heat.  Once the pan is hot (about 2-3 minutes) add 2 tablespoons of olive oil and saute the mushrooms until brown on both sides – total cooking time per batch will be about 6-8 minutes.  

3. Once the mushrooms release their water season with a touch of salt and pepper.  Work in batches.  If you crowd the pan the mushrooms will steam instead of brown.  Place all the cooked mushrooms on a plate off the side and tent with foil to keep warm.
4. Turn the heat down to medium-low and add the onions to the pan along with a bit of olive oil if the pan is dry.  Saute the onions until translucent (about 4-5 minutes) then add 3 ounces of tomato paste to the pan and cook stirring frequently for 5 more minutes.  At this point begin boiling the spaghetti to 1 minute less than al dente.  Make sure to reserve 2 cups of pasta water before draining.
5. Next, add 1 cup of Brandy – keep your head back! – and turn the heat to high.  
6. With a wooden spoon scrape up the brown bits in the pan and cook for about 2 minutes or until the strong alcohol smell burns off and the liquid reduces by about half.

7. Turn the heat down to medium and add 1 cup of pasta water and cook for 2 more minutes.
8. Add 1 1/4 cups of heavy cream and bring the sauce to a simmer, stirring frequently.
9. Season the sauce with salt and pepper to taste.
10. Add the mushrooms to the sauce.

11. Add the pasta to the sauce and stir it all together.  Cook the pasta right until al dente then remove the pan from the heat.  Add a 1/2 cup of finely grated Parmigiano Reggiano cheese and stir to incorporate.
12. Add a 1/4 cup of minced fresh Italian parsley and stir once more.  If the pasta is at all dry use that extra cup of reserved pasta water, 1-2 ounces at a time, to get the consistency just right.  Enjoy!

Top tips for perfect pasta with mushroom brandy cream sauce

• The mushrooms.  I used a variety of baby Bella and some specialty mushrooms for this particular recipe because that was what was available at my local grocery store.  If all you can find are white button mushrooms, that is perfectly fine and your pasta will still be delicious.  You can also use dehydrated mushrooms – just be sure to reconstitute them with water prior to using them.  I recommend slicing the mushrooms about 1/4 inch thick and making sure you get a good sear on them by sauteeing in batches.  If you overcrowd the pan the mushrooms will steam and won’t develop that gorgeous brown color.
• Save your pasta water!  I say this time and time again, and it really should be the cardinal rule of pasta making.  Always save pasta water, especially when making cream sauces.  Cream sauces tend to dry out quickly, especially once you’ve added cheese and if not serving immediately.  When this happens, all you need is a bit of pasta water to bring the spaghetti back to it’s silky and creamy texture. 
• Use heavy cream.  Creamy mushroom brandy sauce with spaghetti is creamy for a reason.  Heavy cream is a key ingredient here – I suggest not skipping or swapping it for milk, half and half, or any other substitute which might break your sauce.  Using anything but heavy cream diminishes the integrity of the dish.  However, if you’re on a health kick you can use just pasta water and more cheese to get a creamy sauce.  I have shown this technique numerous times on my YouTube channel.  But, this is a Brandy cream sauce, hence the use of heavy cream.

More creamy pasta recipes

Here are some of my favorite tried and true creamy pastas – some of which also have mushrooms!

• Pasta alla Norcina – Seared sausage in a white wine cream sauce with just a hint of nutmeg.
• Spicy creamy mushroom pasta – Calabrian chili paste, tomato, and cream tossed with pasta and sauteed mushrooms.
• Garlic mushroom pasta – Creamy Pecorino sauce with loads of garlic and mushrooms.
• Penne al Baffo – Ham and pasta tossed in a tomato-based cream sauce.
• Creamy Cajun chicken pasta – Bell peppers, Cajun chicken thighs, and Andouille sausage are tossed with fettuccine in a creamy tomato-based sauce and topped with green onion.
• Creamy mushroom pasta bake – Fontina cheese, roasted mushrooms, spinach, thyme, and ricotta are tossed with rigatoni and baked until bubbly.
• Fettucine Alfredo – Butter and Parmigiano Reggiano tossed together with fettuccine pasta.

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This recipe was originally published on June 13, 2018.  It was completely updated on February 8, 2022.