Fettuccine with shiitake mushrooms, tomatoes and rosemary sauce
6 servings
30 minutes
Fettuccine with shiitake mushrooms, tomatoes, and rosemary sauce is the embodiment of Italian gastronomic elegance. Shiitake mushrooms add a rich, earthy flavor that harmonizes with the velvety cream infused with fresh rosemary aroma. The slight acidity of the tomatoes balances the creamy texture of the sauce, making the dish incredibly refined. Fettuccine cooked to al dente absorbs all the richness of flavors, while grated Parmesan finishes the composition with a savory note. The history of this recipe goes deep into Tuscan traditions where simple ingredients transform into exquisite dishes. Served hot and garnished with a sprig of rosemary, this dish is perfect for both a cozy dinner and a festive feast, delighting even the most discerning gourmets.
1
In a small bowl, mix the mushrooms with lemon juice and set aside for a while.
- Shiitake mushrooms: 280 g
- Lemon juice: 2 tablespoons
2
In a medium skillet, mix the cream with rosemary stems, pressing on the stems with a wooden spoon. Bring to a boil and continue cooking covered on low heat for 15 minutes.
- Heavy cream 35% fat: 1.5 glass
- Rosemary: 4 stems
3
In another pan, melt the butter over medium heat until it bubbles. Add the onion and sauté for 5-6 minutes until soft and translucent. Add the garlic and cook for another 30 seconds.
- Butter: 3 tablespoons
- Onion: 1 head
- Finely chopped garlic: 1 head
4
Next, add the mushrooms and sauté for another 3-4 minutes over medium heat. Add salt, pepper to taste, tomatoes, and cream, and let it simmer on low heat.
- Shiitake mushrooms: 280 g
- Salt: to taste
- Ground black pepper: to taste
- Tomatoes: 2 pieces
- Heavy cream 35% fat: 1.5 glass
5
Boil the fettuccine in salted boiling water until al dente and drain. Place the pasta on a serving plate. Spoon the creamy sauce and half of the grated cheese on top. Mix and add pepper if needed.
- Fettuccine: 450 g
- Heavy cream 35% fat: 1.5 glass
- Grated Parmesan cheese: 120 g
- Ground black pepper: to taste
6
Place the fettuccine on serving plates, generously drizzle with creamy tomato sauce, and garnish with a small sprig of rosemary.
- Rosemary: 4 stems
7
Serve with the remaining parmesan.
- Grated Parmesan cheese: 120 g
