Instructions:

1. Melt one tablespoon of Kerrygold Unsalted butter in a medium skillet. Add shallots and fry until crispy and golden, stirring frequently. Set aside.  
2. Melt remaining butter in the same skillet. Add mushrooms and cook for 5 minutes. Stir in salt, crushed red pepper flakes and thyme leaves and cook until mushrooms are browned.
3. Pour wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Cook until liquid is reduced by half. Add whipping cream and cook until sauce coats a spoon (about 10 minutes).
4. Add grated Kerrygold Reserve Cheese and whisk until smooth. 
5. In the meantime, bring a large pot of salted water to a boil and cook fettuccine until just al dente. Reserve ½ cup pasta water and drain pasta.
6. Return pasta to pot along with mushroom sauce. Add reserved pasta water by the tablespoon if needed to loosen the sauce.
7. Divide pasta among four bowls and serve with additional grated Kerrygold Reserve Cheese.  

Recipe by Garnish with Lemon.