Fettuccine with porcini mushrooms
4 servings
25 minutes
Fettuccine with white mushrooms is a true delight of Italian cuisine, combining a delicate creamy texture with the exquisite taste of forest mushrooms. This recipe has roots in the traditions of northern Italy, where white mushrooms are highly valued for their rich aroma and meaty texture. Made with fresh or pre-soaked mushrooms, the sauce gains a deep and rich flavor that is beautifully complemented by cream and butter. The light spiciness of black pepper and the freshness of parsley make the dish balanced and elegant. Fettuccine cooked to al dente perfectly absorbs the creamy sauce, turning each bite into a gastronomic pleasure. This dish is perfect for cozy family dinners or romantic candlelit evenings.
1
Cook the pasta al dente in salted water (al dente pasta is slightly firm to the bite).
- Fettuccine: 450 g
2
Fry the onion in butter.
- Onion: 1 piece
- Butter: 50 g
3
Put the pre-soaked mushrooms in the pan.
- Porcini mushrooms: 400 g
4
Pour in 0.5 cup of mushroom water left from soaking the mushrooms. Increase the heat and simmer for 2 minutes.
- Porcini mushrooms: 400 g
- Heavy cream 35% fat: 400 ml
5
Pour in the cream, add salt and pepper.
- Heavy cream 35% fat: 400 ml
- Salt: to taste
- Ground black pepper: to taste
6
Transfer the cooked pasta to a pan and mix thoroughly. Sprinkle with parsley and serve.
- Fettuccine: 450 g
- Parsley: to taste
