Cheesy Mushroom-Thyme Fettuccine

Inspired by the fettuccine con funghi we tasted in Italy, we developed this recipe for creating a quick yet elegant dinner using supermarket ingredients. Be sure to use dried fettuccine or pappardelle made with egg; this type typically is sold coiled into nests in 8.8-ounce (250-gram) packages. The texture of egg pasta is finer and more delicate than all-semolina pasta. Woodsy thyme is the classic herb for pairing with mushrooms; we add it in two stages for layered flavor. The aged, subtly sweet notes of brandy pair beautifully with the earthy creminis; dry sherry also works well.