Fettuccine with Mushrooms and Burrata
Category: Pasta Dishes
Servings: 4
This rich and creamy pasta dish is a true indulgence. The earthy taste of porcini mushrooms perfectly complements the smooth, milky texture of burrata, creating a harmony of flavors in each bite. The fragrant herbs elevate the dish, making it ideal for a cozy family dinner or a special occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Porcini Mushrooms | 600g |
| Burrata | 300g |
| Fettuccine | 320g |
| Garlic | 1 clove |
| Fresh Parsley | 20g |
| Marjoram | 20g |
| Thyme | 20g |
| Salt | To taste |
| Extra Virgin Olive Oil | To taste |
| Black Pepper | To taste |
Instructions:
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Clean the Mushrooms: Start by cleaning the porcini mushrooms. Using a small brush or a soft cloth, gently remove any dirt from the mushrooms. Cut off the base of the stems and slice the mushrooms into small pieces, about 1 cm in size.
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Prepare the Pasta Water: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. This will be used for cooking the fettuccine.
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Sauté the Garlic and Mushrooms: While the water is heating, heat a drizzle of extra virgin olive oil in a large skillet over medium heat. Add the garlic clove and sauté for a few minutes until golden and fragrant. Remove the garlic, then add the sliced mushrooms. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
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Cook the Fettuccine: Once the water is boiling, add the fettuccine and cook according to the package instructions, usually about 8-10 minutes, until al dente.
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Combine the Pasta and Mushrooms: When the pasta is ready, reserve two ladles of pasta cooking water and drain the fettuccine. Add the drained pasta directly to the skillet with the sautéed mushrooms.
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Make the Sauce: Add the reserved pasta water to the skillet, two ladles at a time, and toss the fettuccine in the mushroom mixture. Drizzle in a little extra virgin olive oil and stir to coat the pasta. Season with salt and pepper to taste.
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Add Fresh Herbs: Finely chop the parsley, marjoram, and thyme. Add these herbs to the skillet and stir through the pasta to release their aroma and flavors.
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Finish with Burrata: Tear the burrata into bite-sized pieces and add it to the pasta, stirring gently to allow the creamy cheese to melt and coat the noodles.
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Serve: Plate the fettuccine, making sure to top each serving with plenty of creamy burrata and a sprinkle of fresh herbs. Serve immediately while the pasta is warm and the cheese is beautifully melty.
This Fettuccine with Mushrooms and Burrata is a perfect example of how simple, quality ingredients can come together to create something truly extraordinary. The combination of mushrooms and burrata provides a beautiful contrast of textures and flavors, while the herbs add a fresh, fragrant note that elevates the dish. Whether you’re cooking for a weeknight meal or a special occasion, this dish is sure to impress!
