Fettuccine with porcini mushrooms and parmesan

6 servings

30 minutes

Vladimir Khokhlov, brand chef of Villa della pasta on Bolshaya Dmitrovka, shared the recipe with us.

Energy value per serving

• Calories: 784.4
• Proteins: 16.2g
• Fats: 60g
• Carbohydrates: 42.5g

Ingredients

• Fettuccine pasta: 320 g
• Garlic: 24 g
• Shallots: 48 g
• White mushrooms: 320 g
• Olive oil: 8 tbsp
• Cream 33%: 480 ml
• Grated Parmesan cheese: 80 g
• Parsley: 8 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cook the pasta until al dente.

   Required ingredients:

   • Fettuccine pasta: 320 g

2. Wash and dry the mushrooms with a paper towel.

3. Chop the onion, garlic, and mushrooms into small cubes.

   Required ingredients:

   • Garlic: 24 g
   • Shallots: 48 g
   • White mushrooms: 320 g

4. Pour olive oil into a heated high-sided skillet and sauté onion, garlic, and mushrooms for 2-3 minutes, stirring constantly.

   Required ingredients:

   • Olive oil: 8 tablespoons
   • Garlic: 24 g
   • Shallots: 48 g
   • White mushrooms: 320 g

5. Add cream, a couple of tablespoons of the water used to cook the pasta, salt, and pepper to the mushroom mixture. Stirring, cook the sauce for 2 minutes.

   Required ingredients:

   • Cream 33%: 480 ml
   • Fettuccine pasta: 320 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Combine the cooked pasta with the sauce and mix well.

   Required ingredients:

   • Fettuccine pasta: 320 g

7. Sprinkle everything with parmesan and transfer the finished dish to a plate. Top with chopped parsley.

   Required ingredients:

   • Grated Parmesan cheese: 80 g
   • Parsley: 8 g