Fettuccine with Parmesan Cream and Porcini Mushrooms

Name: Fettuccine with Parmesan Cream and Porcini Mushrooms
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 1 2/3 cups all-purpose flour (about 200 grams); 2 eggs; 9 ounces cleaned porcini mushrooms (about 250 grams); Extra-virgin olive oil; 1 garlic clove; Salt and pepper; Fresh parsley; 2/3 cup heavy cream (about 150 ml); 3 1/2 ounces grated Parmesan cheese (about 100 grams)

Chemamma @chemamma

Marano Vicentino

September marks the start of mushroom season, and I’m lucky enough to have a father-in-law who forages for mushrooms. I often end up with bags and containers of mushrooms of various kinds. When he gave me this bag of porcini, I immediately knew what I wanted to make... a delicious plate of fettuccine! The pairing came naturally after that.

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Ingredients

1 hour

Serves 2 servings

For the pasta:
1 2/3 cupsall-purpose flour (about 200 grams)
2eggs
For the mushrooms:
9 ouncescleaned porcini mushrooms (about 250 grams)
Extra-virgin olive oil
1garlic clove
Salt and pepper
Fresh parsley
Parmesan cream:
2/3 cupheavy cream (about 150 ml)
3 1/2 ouncesgrated Parmesan cheese (about 100 grams)

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Steps

1 hour

1

Start by making the fresh egg pasta. In a bowl, combine the eggs and flour. Begin mixing with a fork, then knead by hand.
2

Form a smooth, even dough. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
3

Next, prepare the mushrooms. Heat a drizzle of olive oil in a skillet, add the garlic clove (with the core removed), and let it sauté.
4

Add the cleaned mushrooms. Cook until tender.
5

At the end of cooking, season with salt, pepper, and chopped parsley.
6

Return to the pasta. Divide the dough into several pieces and, using a pasta machine, roll them out into thin sheets.
7

Cut the sheets into fettuccine. Bring a large pot of salted water to a boil.
8

While the water is heating, warm the cream in a small saucepan. When it just starts to boil, remove from heat and quickly stir in the grated Parmesan until melted.
9

Meanwhile, cook the pasta; it will only take a few minutes.
10

Drain the pasta and toss it in the skillet with the mushrooms. Add the Parmesan cream and mix well.
11

Serve and enjoy!
12

If the Parmesan cream is too thick, add a splash of pasta cooking water and whisk until smooth.