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…
COTTAGE GROVE HOUSE 
Very good recipe indeed and lovely picture.
Thank you. It is always a pleasure to hear from you! :)
Just beautiful. LOVE this…
I had to chuckle at the “Serves 4, generously…” Don’t forget, I’m in your audience… so let’s just say… “Serves Prudy.. generously…” :-)
This looks so delicious, and I’m happy that it’s hunting season, because I can pamper myself with such a lovely dish this weekend while Jon is out. I might even break out a bottle of wine, and a candle or two.
:)
Hunting season…what will he be bringing home? And yes, do bring out the wine and have a generous serving!
Lovely and simple recipe, it sounds really good.
Thank you. I had to run out to pick up some more mushrooms for round two. My family loved it!
I am all for lighter than the versions that call for 2 cups of whipping cream ;-)
Lovely recipe, made me want to have a nice serving for my dinner tonight, gotta pin your post right away…
Thank you so much Sally. I am not very fond of heavy cream pasta, and this one truly hits the mark of a good light and creamy sauce. Thank you for the pin too! :)
Oh my, this looks so delish. I am inspired to make a batch of fresh fettucinne for this! Guess what’s for dinner tonight?? Thanks
Oh good! I hope you make it. I imagine with fresh fettuccine it will take it to a new level! Nice. :)
Must. Make. Soon. Looks delicious!
:) Do make it soon! This is one of those sauces that is done before the pasta has cooked. It is so easy! I just picked up some very small button crimini mushrooms and I am looking forward to making it without slicing them first. Nice to hear from you!
This is a recipe I would definitely like and I happen to have mushroom in the refrigerator.
Mmmm. Would love to hear about it if you make some. Especially your opinion, and/or adaptations. :)
Yummy!
:)
ooooooeeeeee–this is the kind of dish folks pay primo for at fancy Italian restaurants. And how simple to make at home :-) Lovely as always.
p.s. Guess who is finally making your yogurt cake today? Me, that’s who! My husband took the kids to his parents for the weekend, so I’m making a cake for tonight’s dessert to celebrate their return. Must go find recipe now…
Great Liz! Hope it turns out good! :) Let me know ok!
Lovely stuff. I am planning something similar with risotto.
Oh good! I’ll keep an eye out for your post. You are posting it…right? :) Sounds great.
I do plan to post it. With some flank steak, if I get my way.
Oh delicious and perfect for November. This is comfort food at its best!
Yes! We have so many wonderful mushrooms available here in the Pacific Northwest right now! I’m already planning on making this again this week. Nice to hear from you Amanda…
This looks delicious, and cooked perfectly. I dislike when creamy pasta sauces make the mushrooms lose their definition in terms of flavour and appearance!
Exactly! You said it perfectly. Thank you!
very strange. i made pasta with mushrooms last night as well, although i did a very different take. great minds think alike, i suppose. ;)
this looks like it really features the mushrooms more than anything else, which is a great thing. i’ve had a lot of pasta ai funghi that just use mushrooms as a sort of filler. as always, well done.
Thank you Misha! I agree about using mushrooms as fillers. Me too. It felt a little odd buying so many at one time. I usually just put a handful or so in a recipe. I need to get over to your blog and see what you have been cooking! I’ve been so busy these past few weeks with work I’m so behind on my visit. Thank you for stopping in! I’m headed your way now. :)
Hah, so good you had to make it twice. Doesn’t surprise me. I totally agree, with the right ingredients who needs double/heavy cream with pasta. And loving mushrooms, atm.
Oh my goodness Johnny. Just took a look at your blog and I’m floored! You have been cooking up some gorgeous food. I have to go back and study your last three post. I have been far too busy with work and looking forward to a long weekend to relax and get my cooking ducks in a row. No, most likely will not be cooking duck, but looking at your cheese and herb sausages I think is a good place to start. :)
I know I would absolutely love this – completely up my alley. Love your photographs and your taste in food. Always so enticing.
Thank you Lindy… Maybe you’ll have a chance to make this mushroom pasta. It is so delicious and very simple to prepare. I made it again two nights ago and it was even better than the first time! Hope you are not being blown away by the wind like we are over here! :)
I love that you used half and half instead of heavy cream. What a great combination of flavors so simple but I know they are very flavorful. I love pasta in a creamy sauce.
You know…I have this thing for heavy cream, I can drink it right out of the carton! I love it. However, when it comes to a creamy pasta sauce I like it to be a little less “thick”. This worked really well in accomplishing that! Nice to hear from you Suzanne. :)
ooo, yum! I love mushrooms and seldom eat them anymore because the other half is not a fan. I think I should be making this for myself whilst I’m babysitting a house and cooking for one. Great recipe.
I’m a little “picky” about mushrooms myself. I only like white mushrooms and cremini. Hope you had or have a chance to make this it is very delicious and I would definitely make it for myself too if no one else in the family liked them. Happy house-sitting! :)
Your mushroom pasta is waiting to be tried in my kitchen! I got intrigued by Grana Padano cheese so I looked for it in the supermarket. I’ve never had one. It is dear (Kiwi term for expensive) so I’ll stick to parmesan until they put the Padano on sale =)
Over here it is a little more “dear” than Parmesan, however not by much. I try to buy it only when it is “on-sale”. This sauce would be great with Parmesan all the same! :)
it looks yum!! I have to ask though, what is ‘half and half’??
:) Half and half is sold in cartons over here and it is half cream and half whole milk. Much lighter to use in recipes and for your coffee too! It is not available at your markets? How curious…well, over here there are countless ways to buy your milk. (skim, 1%, 2%, whole, half & half, cream & heavy cream) Nice to hear from you!
This looks so flavorful, creamy and decadent. WELL done. We are mushroom lovers…. :-)
Thank you Shanna! We certainly enjoyed it. Enough to make it again a few days later! Try it! It’s so simple and yes, decadent too.
:-) You have excellent taste in food and live/eat so well. It’s funny – the photo of the recipe has remained in my mind since I read your post. Speaks for your dish and your photography. Enjoy your weekend!
I love pasta cooked like this. Yours certainly looks delicious. Saving a bit of the pasta water is a great tip to learn. I’ve saved many a dish using a bit of it.
It is so true and I didn’t even learn this for years. Finally after eating many “dry” sauces I came across the idea and it certainly is a great tip indeed!
Yum! I absolutely love anything with mushroom sauce. This pasta sounds delicious, particularly as it’s low fat (can hardly believe it!). It’s been way too long since I last visited here Seana! hope that you’re doing well. Gorgeous photos, by the way. I just looked at your cabbage post and the vibrant photos were so beautiful xx
Hi Laura! Nice to hear from you! I am finding it is very difficult to visit all the beautiful blogs I want to see everyday! Thank you for your kind words and for checking in. :)
What a lovely recipe! It sounds delicious!
You have the best pasta recipes– this looks perfect on a cool evening at the end of a busy day. thanks.
Thank you so much. Sometimes I think I post too many pasta recipes…but then, pasta is what I love to cook and eat! :)
Delicious! Love a good creamy, mushroomy pasta, and yours looks beautiful. I often see ‘half and half’ stipulated in recipes from your side of the world – is it actually low fat cream? I’ve not heard of cremini mushrooms, but they look like our ‘Swiss browns’. Will check with Mr Google…
Yes, if you can imagine a low fat cream! 1/2 milk and 1/2 cream is half & half. I have not hear of swiss browns. But cremini’s do have a brown hue so perhaps the same. I am going to visit your blog and find something to prepare for dinner tonight! Thank you for stopping in Saskia…
I make mine the same way but use soy cream instaed of half & half! Yum Yum Yummmmm! :) I also like to use a mix of wild mushrooms like porcini, canterelles, etc!
well, actually i like it very creamy, but since i concern about my weight i guess i must cut off some of my cream intake!
thx for tricks to keep the pasta moist……
Oo, yum; this looks delicious! It makes me wish my fiancée liked mushrooms more, since she probably wouldn’t be too thrilled if I told her I’d like to make this. (But I still believe she’d like it in the end! I certainly would!)
Oh, that looks lovely! There are never enough ways to serve mushrooms, and sometimes a simple recipe is proof that less is, indeed, more. I will definitely try this soon, especially if i can convince my husband to dig out the pasta maker for the fettuccine!
Fresh pasta…even better. Awww, I need a pasta maker. And thank you for visiting. I enjoyed looking around your site today!