fettuccine ai funghi
November 4, 2013 § 56 Comments
The sauce for this recipe is silky smooth and deliciously creamy. It is surprisingly light because only 1/2 cup of half & half is used. This is when using the stock from the pasta plays a huge role in keeping your pasta moist. Along with a little butter and grana padano cheese (or Parmesan) the stock helps to create a creaminess without using too much cream (or in this recipe, half & half). Keeping it light…
Simple cooking, minimal ingredients and vibrant flavor.
I n g r e d i e n t s
- 12 ounces good quality fettuccine (not quite a pound)
- large pinch of coarse salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 medium onion, any color, chopped
- 1 pound cremini mushrooms, cleaned and sliced
- 4 garlic cloves, minced
- 1/2 cup white wine
- 2 teaspoons fresh thyme, chopped
- 1/2 cup half & half
- 1/2 cup Grana Padano cheese, grated (or Parmesan)
- 1/2 cup fresh parsley, chopped
- salt and pepper, to desired taste
M e t h o d
Fill a large pot with cold water and bring to a roaring boil over high heat, toss in a large pinch of coarse salt and add the spaghetti. Cook for 9 minutes stirring occasionally until al dente. Prior to draining pasta reserve at least two cups of the cooking liquid and set aside.
Heat a large nonstick skillet over medium high heat. Add oil and butter, swirl to coat the skillet. Add the onion, mushrooms, garlic and a pinch of salt and pepper; sauté 20 minutes until mushrooms are browned and have released their liquid. Add wine and thyme and cook for a few minutes until liquid has evaporated. Remove pan from heat. Add hot cooked pasta another sprinkling of salt, half & half and Grana Padano to the skillet, tossing to combine. Add cooking pasta cooking liquid until desired moistness and continue to toss. Sprinkle with parsley and serve right away.
Serves 4, generously…