Mushroom Fettuccine (Print Version)
# Ingredients:
→ Main
01 -
1 pound fettuccine
02 -
1 cup heavy cream
03 -
½ cup shredded Parmesan cheese
04 -
½ cup Land O Lakes® Butter, split
05 -
16 ounces mushrooms, sliced fresh
06 -
2 cloves garlic, minced
07 -
1 cup saved pasta water
08 -
1 teaspoon salt (add more to taste)
09 -
Fresh black pepper, ground
10 -
Parsley for garnish
# Instructions:
01 -
In a large pan, melt 2 tablespoons of butter, tossing in garlic and mushrooms. Let them cook for 10-15 minutes until everything gets a rich brown color. Mix in the cream and the leftover butter, letting it bubble a bit.
02 -
Cook the fettuccine in salted water as the box says. Scoop out 1 cup of the cooking water before draining.
03 -
Stir the cooked pasta with the buttery mushroom sauce. Mix in the Parmesan and pour in some reserved pasta water if the sauce feels too thick. Sprinkle with salt and pepper until it tastes just right.
# Notes:
01 -
Add more mushrooms if you want.
02 -
If the sauce thickens too much, use saved pasta water to thin it out.