Ingredients
Method
Cook the pasta:
- In a large pot of boiling water, add a pinch of salt and a drizzle of olive oil. Cook the fettuccine until al dente according to package instructions. Drain and set aside.400 g fettuccine pasta
Sauté the mushrooms:
- In a large pan, heat olive oil over medium heat. Add the sliced button mushrooms and sauté until they release their juices and turn golden brown.400 g button mushrooms, 2 tbsp olive oil
- Pour in the cooking cream and add the grated parmesan cheese and let it simmer gently for a few minutes until the sauce thickens slightly.2 cups cooking cream, 1/2 cup parmesan cheese
Combine pasta and sauce:
- Add the cooked fettuccine to the pan and toss everything together until the pasta is well coated with the creamy mushroom sauce.
Season and garnish:
- Taste and adjust salt if needed. Garnish with freshly chopped parsley before serving.Salt, 2 tbsp fresh parsley
Video
Notes
- Pasta Tip: Cook your fettuccine just until al dente so it doesn’t turn mushy when tossed in the hot sauce.
- Mushroom Choice: Button mushrooms work perfectly, but feel free to substitute with cremini or portobello for a deeper flavor.
- Cheese Matters: Use freshly grated Parmesan for the best melt and flavor. Pre-shredded varieties may not melt as smoothly.
- Cream Consistency: If the sauce thickens too much, add a splash of reserved pasta water or a little milk to loosen it.
- Make it richer: Add a small knob of butter while sautéing mushrooms or finish the sauce with a drizzle of truffle oil for extra indulgence.
- Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently with a splash of cream or milk.