Description
Fresh pasta tossed with earthy porcini mushrooms in a creamy parmesan sauce. A taste of Tuscany in your kitchen!
Ingredients
Units
Scale
- 1 lbs (454 g) fresh porcini mushrooms
- 1 shallot
- 1 clove garlic
- 5 tbsp olive oil
- 2 sprigs small-flowered nipitella sometimes called calamint; thyme may be substituted
- 1/2 cup (118 ml) cream
- 3 tbsp grated Parmesan
- Salt and freshly ground black pepper
- 1 lbs (680 g) fettuccine egg pasta
Instructions
- Clean the mushrooms with a small sharp knife and a brush (avoid washing if possible).
- Separate and dice the stems, setting the caps aside.
- Thinly slice the shallot and sauté it with the whole garlic clove in some of the olive oil.
- Add the Nipitella mint and the diced mushroom stems, and cook over medium heat for about 5 minutes.
- Slice the mushroom caps and sauté them in the remaining olive oil over high heat, then add them to the pan with the stems.
- Remove the garlic clove and the mint and add the cream, cheese, salt, and pepper.
- Cook the pasta until al dente, drain, and toss briefly with the mushroom sauce.
- Serve very hot
Notes
- For deeper porcini flavor, soak dried porcini in hot water for 30 minutes before using, reserving the soaking liquid to add to the sauce.
- If fresh nipitella is unavailable, substitute with 1 tbsp dried thyme or a mix of fresh oregano and rosemary.
- To prevent the sauce from becoming too thick, add a tablespoon or two of pasta water at the end to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous serving
- Calories: 700
- Sugar: 5
- Sodium: 400
- Fat: 45
- Saturated Fat: 15
- Unsaturated Fat: 25
- Carbohydrates: 70
- Fiber: 5
- Protein: 20
- Cholesterol: 80