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Creamy Fettuccine with Porcini Mushrooms

Creamy Fettuccine with Porcini Mushrooms
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield

6 servings (serving size: 1 cup pasta mixture, 1 tablespoon cheese, and 1 teaspoon chives)

Pasta needs to cook at a full boil to ensure an even al dente texture. The sauce, made of cream, porcini, and porcini soaking liquid, simmers and reduces for a short time to thicken it enough to cling to the pasta.

Ingredients

  • 1/2 cup boiling water
  • 1/4 cup dried porcini mushrooms (about 1/4 ounce)
  • 12 ounces uncooked fettuccine
  • 1/2 cup whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano cheese
  • 2 tablespoons (1-inch) cut fresh chives

Nutrition Information

  • calories 329
  • caloriesfromfat 29 %
  • fat 10.6 g
  • satfat 5.6 g
  • monofat 2.2 g
  • polyfat 0.4 g
  • protein 12.3 g
  • carbohydrate 44.4 g
  • fiber 2 g
  • cholesterol 32 mg
  • iron 2 mg
  • sodium 430 mg
  • calcium 116 mg

How to Make It

  1. Combine 1/2 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.

    Cleaning Mushrooms
  2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.

  3. Combine mushrooms and cream in a medium saucepan over medium heat; bring to a simmer. Stir in salt, pepper, and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened. Add pasta and reserved 1/4 cup pasta water to pan; toss well to coat. Sprinkle with cheese and chives. Serve immediately.