Preparation

1. Bring a large pot of salted water to a boil.
2. Clean and slice the mushrooms, and set aside.

Cooking Steps

1. Cook the Pasta: Add fettuccine to boiling water and cook until al dente (about 10–12 minutes). Reserve 1½ cups of the pasta water before draining.
2. Sauté the Mushrooms:
   • In a large skillet, heat butter and 1 tablespoon of olive oil over medium-high heat.
   • Add the mushrooms, ½ teaspoon of salt, black pepper, and dried tarragon.
   • Sauté for 7–8 minutes, stirring occasionally, until the mushrooms are golden and any released liquid evaporates.
3. Prepare the Goat Cheese Sauce:
   • In a small bowl, combine goat cheese, grated Parmesan, milk, and ¼ teaspoon of salt. Whisk until smooth.
   • Gradually mix in 1 cup of the reserved pasta water to create a creamy sauce.
4. Combine the Dish:
   • Add the cooked pasta to the skillet with the mushrooms.
   • Pour in the goat cheese sauce, tossing to coat evenly.
   • Stir in the remaining olive oil, fresh tarragon (if using), and chopped chives.
   • If the pasta seems dry, add more reserved pasta water a little at a time until the desired consistency is achieved.
5. Serve:
   • Transfer to serving bowls and garnish with extra Parmesan. Serve immediately.