Mushroom Fettuccine (Print Version)
# Ingredients:
→ Main
01 -
1 teaspoon salt, adjust as needed
02 -
1 cup pasta water set aside
03 -
½ cup grated Parmesan cheese
04 -
1 pound fettuccine pasta
05 -
16 ounces sliced fresh mushrooms
06 -
2 cloves fresh garlic, minced
07 -
½ cup Land O Lakes® Butter, split in use
08 -
1 cup thick whipping cream
09 -
Freshly cracked black pepper
10 -
Chopped parsley for garnish
# Instructions:
01 -
Cook mushrooms with garlic in 2 tablespoons of butter over medium heat until they're golden, about 10-15 minutes. Stir in the cream and melt the rest of the butter while simmering.
02 -
Prepare fettuccine as the package suggests, setting aside 1 cup of the water before straining it.
03 -
Combine the cooked fettuccine with the mushroom mixture. Add Parmesan and pasta water a bit at a time to get your preferred texture. Sprinkle in salt and pepper to taste.
# Notes:
01 -
Feel free to throw in extra mushrooms if you like
02 -
Use pasta water to make the sauce as thin or thick as you want