Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Before draining, reserve one cup of the pasta water. Drain the pasta and set aside.

8 oz fettuccine

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the diced onion and sliced garlic, cooking for 3-4 minutes until softened and fragrant.

1 tablespoon olive oil

1 medium onion

2 large garlic cloves

Add the ground beef to the skillet. Cook for 4-5 minutes, breaking it apart with a spoon, until browned and fully cooked.

1 pound ground beef

Stir in the sliced mushrooms. Cook until the mushrooms soften and release their liquid. Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits stuck to the bottom of the pan.

1 cup mushrooms

1/3 cup dry white wine

Add the chicken stock and Italian seasoning. Bring the mixture to a simmer, letting it cook for a few minutes to slightly reduce the liquid. Stir in the heavy cream and reduce the heat to low.

1/2 cup chicken stock

1 teaspoon Italian seasoning

1 cup heavy cream

Return the cooked fettuccine to the skillet. Toss the pasta with the sauce, ensuring it is thoroughly coated. Stir in the grated Parmesan cheese, adding reserved pasta water as needed to achieve your desired sauce consistency.

1/3 cup Parmesan

Fold in most of the fresh parsley, reserving some for garnish. Adjust seasoning with salt and freshly ground black pepper. Serve immediately, garnished with the remaining parsley and extra Parmesan cheese, if desired.