BETA
Creamy mushroom fettuccine
Golden mushrooms, silky cream and a generous finish of Parmesan. A cosy trattoria dinner without the reservation.
30 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Fettuccine200 g
- Cremini mushrooms250 g
- Garlic2 cloves
- Butter20 g
- Cream100 ml
- Parmesan40 g
- Parsley10 g
- Salt0.5 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat and milk; pasta may contain egg.
Method
Prepare the sauce ingredients
Wipe the mushrooms clean and cut into 5 mm slices. Mince garlic, finely grate Parmesan and chop washed parsley. Bring a large pot of water to a boil.
Brown the mushrooms
Melt butter in a wide pan over medium-high heat. Spread mushrooms in a single layer and leave undisturbed for 2 minutes, then cook, turning occasionally, for another 5–7 minutes until golden. Use two batches if the pan is crowded.
Cook the fettuccine
Add half the salt to the boiling water and cook fettuccine according to the package. Before draining, scoop out 250 ml of cooking water.
Start the cream sauce
Reduce the mushroom pan to medium-low. Stir in garlic for 30 seconds, then add cream. Let it bubble very gently for 2 minutes, scraping up the browned bits.
Emulsify off the heat
Add drained pasta and 2 tbsp cooking water. Remove from the heat and toss in Parmesan a little at a time. Add more water by the tablespoon until the sauce flows around the noodles rather than sitting in clumps.
Finish the bowls
Fold in parsley and pepper. Taste before adding the remaining salt, since Parmesan is salty. Divide into warm bowls and serve straight away.
Give mushrooms room in the pan. Crowding them traps steam and slows browning.
AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.
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