Mushroom fettuccine
Fettuccine, plural of fettuccina and literally translated as little ribbons, are a type of pasta particularly known in Lazio, in Roman cuisine, and Tuscany. This recipe with mushrooms is a clasic!
Ingredients
- 320 grams fettuccine or tagliatelle
- 500 grams mushrooms
- 35 milliliters extra virgin olive oil
- 1 clove garlic
- 50 grams butter
- salt
- black pepper
- 0.5 deciliters white wine
- fresh parsley
Instructions
- Clean the mushrooms and cut them into slices. Cook the pasta al dente in salted water.
- While waiting for the pasta, melt the butter in a pan over low heat. When the butter has almost melted completely, add the oil. Increase the heat slightly (medium).
- Add the garlic clove and the mushrooms. Add salt and pepper to taste. Let the mushrooms lose some of the liquid and then increase the heat and add white wine. Let it evaporate over high heat for a short while. The total cooking time should be about 8-10 minutes.
- Remove from heat. Remove the garlic clove. Chop the parsley.
- Add the cooked pasta into the pan with the mushrooms and mix over low heat. Add the parsley and mix well. Serve immediately.
Caution
Nutritional information shall not be used for medical reasons.
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