Start by bringing a big pot of salted water to a boil. Drop in the fettuccine and cook until just tender, following the package instructions. Before draining, scoop out about a cup of the starchy water—this might come in handy later.

While the pasta’s cooking, warm up the olive oil in a large skillet over medium heat. Sauté the chopped onion and garlic for about 3–4 minutes, or until fragrant and soft.

Add the ground beef to the skillet. Break it up with your spoon and cook until browned, about 4–5 minutes.

Toss in the mushrooms and let them cook down until tender. Pour in the wine to deglaze the pan, scraping up the flavorful bits from the bottom.

Stir in the chicken broth and sprinkle in the Italian seasoning. Let the mixture bubble gently for a few minutes so it can thicken up a little.

Turn the heat down and slowly pour in the heavy cream, stirring to create a smooth, creamy sauce.

Add the cooked fettuccine to the skillet and mix until every strand is well coated. Sprinkle in the Parmesan and stir. Use some of the reserved pasta water to loosen the sauce if needed.

Fold in most of the chopped parsley, saving a little for a final touch. Taste and season with salt and pepper as needed.

Serve hot, garnished with the remaining parsley and an extra pinch of Parmesan if you’re feeling fancy.