Fettuccine Al Funghi
Prepare to be delighted with a luscious and savory pasta dish thatโs perfect for a quick, yet satisfying meal. This Fettuccine Al Funghi recipe combines the creamy richness of butter and parmesan with the earthy depth of mushrooms, all topped with a hint of spice and fresh parsley. Whether youโre planning a cozy family dinner or a sophisticated meal for guests, this dish promises to impress. With its balance of flavors and textures, itโs a true celebration of comfort food thatโs ready in under 30 minutes.
Ingredients:
- 500 grams of mushrooms โ A mix of your favorite varieties will add depth and flavor.
- 375 grams of fettuccine โ Classic and silky, this pasta will complement the sauce beautifully.
- 50 grams of tagliatelle pasta noodles โ To enhance the texture and create a delightful bite.
- 1 tablespoon of butter โ For a rich, smooth base.
- 1 tablespoon of extra virgin olive oil โ To sautรฉ the mushrooms and add a touch of fruity richness.
- 2 fresh chili peppers, finely chopped โ To introduce a subtle kick of heat.
- 1/2 cup of fresh flat-leaf Italian parsley, chopped โ For a fresh, herbal note.
- 150 grams of parmesan cheese, grated โ To melt into the sauce and lend a sharp, nutty flavor.
- 2 teaspoons of freshly ground black pepper โ To season and bring out the flavors.
- Salt โ For seasoning the pasta water and the dish to taste.
- 1 cup of cream โ To make the sauce creamy and luxurious.
Instructions:
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Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine and tagliatelle noodles to the pot. Cook according to the package instructions until the pasta is al dente, which should take about 8-10 minutes. Once cooked, drain the pasta and set it aside.
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Prepare the Mushrooms: While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and begins to foam, add the mushrooms to the skillet. Sautรฉ them for about 2 minutes, or until they are golden brown and have released their juices. Remove the mushrooms from the pan and set them aside.
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Make the Sauce: In the same skillet, add the chopped chili peppers and cook for about 1 minute, allowing them to infuse their heat into the oil. Add the cream, grated parmesan cheese, and freshly ground black pepper to the skillet. Stir well to combine, letting the sauce simmer and thicken slightly. Season with salt to taste.
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Combine Pasta and Sauce: Once the sauce has reached your desired consistency, add the cooked pasta to the skillet. Toss the pasta in the sauce to ensure it is evenly coated. Return the sautรฉed mushrooms to the pan along with the chopped parsley. Mix everything together until well combined.
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Serve: Transfer the pasta and sauce mixture to a warm serving bowl. Garnish with additional parmesan cheese and a sprinkle of fresh parsley if desired. Serve immediately while hot.
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Optional Adjustments: For an extra burst of flavor, you can sprinkle additional nutmeg and parmesan cheese over the top before serving. Adjust the seasoning to your taste if needed.
Nutrition Information (Per Serving):
- Calories: 586.5
- Fat: 26.1 grams
- Saturated Fat: 13.1 grams
- Cholesterol: 132.8 milligrams
- Sodium: 152.1 milligrams
- Carbohydrates: 71.7 grams
- Fiber: 4.2 grams
- Sugar: 3.4 grams
- Protein: 18.2 grams
This dish makes 4 servings and takes approximately 25 minutes from start to finish. Enjoy the creamy, savory goodness of this Fettuccine Al Funghi, a perfect meal for any day of the week!
