Creamy Fettuccine with Porcini Mushrooms

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 6 servings (serving size: 1 cup pasta mixture, 1 tablespoon cheese, and 1 teaspoon chives)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 29%
  • Fat: 10.6g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 12.3g
  • Carbohydrate: 44.4g
  • Fiber: 2g
  • Cholesterol: 32mg
  • Iron: 2mg
  • Sodium: 430mg
  • Calcium: 116mg

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

Preparation

  1. 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.
  2. 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. 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.
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