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Brandy mushroom cream sauce spaghetti featured image.
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4.94 from 59 votes

Mushroom Brandy Cream Sauce Spaghetti

Spaghetti is tossed with mushrooms in a silky brandy mushroom cream sauce and topped with Parmigiano Reggiano and fresh parsley.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


  • 1 pound spaghetti linguine, fettuccine, etc.
  • 3 tablespoon olive oil
  • 1 1/2 pounds baby Bella (cremini) mushrooms 1/4-inch thick slices
  • 1 medium onion diced
  • 3 ounces tomato paste
  • 1 1/4 cups heavy cream
  • 1 cup Brandy
  • 1/2 cup Parmigiano Reggiano grated
  • 2 cups reserved pasta water will most likely not need it all
  • 1/4 cup Italian parsley minced
  • salt and pepper to taste


  • Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to a boil.
  • Heat a large pan to medium heat. Add the olive oil and mushrooms. Sear mushrooms until they release their water and brown (about 3-5 minutes per side). Once browned season with a bit of salt and pepper and remove mushrooms to a plate and tent with foil.
  • Turn the heat to medium-low and add in the onion. Saute for 5-7 minutes or until translucent and soft. If the pan is dry add 1-2 tablespoons more olive oil. After the onions are soft add the tomato paste to the pan and cook for 5 minutes stirring frequently.
  • At this point begin boiling the spaghetti to 1 minute less than al dente.
  • Add the Brandy to the pan and turn the heat to high. With a wooden spoon scrape the brown bits off the bottom of the pan. Once the alcohol smell has gone away and the liquid has reduced by about half (about 2 minutes) turn the heat down to medium and add 1 cup of pasta water.
  • Cook for 2 more minutes then add the cream. Bring to a simmer to allow the sauce to thicken. Taste test and season with salt and pepper to taste.
  • Add the mushrooms to the sauce along with the pasta. Cook until the pasta is just al dente then turn off the heat and remove the pan from the stovetop.
  • Add the cheese along with the parsley and mix together well. If the sauce is too dry add more of the reserved pasta water, a bit at a time, to get the consistency just right. Enjoy!



  • Use any fresh mushrooms you like.  Baby Bella (cremini) mushrooms offer the best value to flavor ratio.  They often are only a little bit more expensive than white button mushrooms. 
  • Always save your pasta water! Use the reserved pasta water (a couple of ounces at a time) to thin if the pasta is too dry.  
  • Almost any substantial pasta works well for this recipe.  Linguine, fettuccine, rigatoni, penne are all great.
  • Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave.


Calories: 781kcal | Carbohydrates: 95.6g | Protein: 23.4g | Fat: 26.8g | Saturated Fat: 10.2g | Cholesterol: 50mg | Sodium: 1028mg | Potassium: 639mg | Fiber: 6.6g | Sugar: 9.7g | Calcium: 146mg | Iron: 8mg