Fettuccine with Porcini Mushrooms and Parmesan
Pasta and Pizza | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
This recipe was shared with us by the head chef of a popular Italian restaurant in downtown, John Smith.
Ingredients
- Fettuccine Pasta - 11.3 oz
- Garlic - 0.8 oz
- Shallot - 1.7 oz
- Porcini Mushrooms - 11.3 oz
- Olive Oil - 8 teaspoons
- 33% Cream - 16 fl oz
- Grated Pecorino Pepato Cheese - 2.8 oz
- Parsley - 0.3 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cook the pasta until al dente.
Step 2
Rinse and dry the mushrooms with a paper towel.
Step 3
Dice the onion, garlic, and mushrooms into small cubes.
Step 4
In a preheated deep skillet, pour in olive oil and sauté the onion, garlic, and mushrooms for 2–3 minutes, stirring constantly.
Step 5
Add cream to the mushroom mixture, a couple of tablespoons of the water used to cook the pasta, salt, and pepper. Stirring, cook the sauce for 2 minutes.
Step 6
Combine the cooked pasta with the sauce and mix well.
Step 7
Sprinkle everything with Parmesan cheese and transfer the finished dish to a plate. Top with chopped parsley.
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