Creamy Fettuccine with Porcini Mushrooms

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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.

By James Peterson
Recipe by Cooking Light March 2008

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Read the full recipe after the video.

Recipe Summary test

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

Directions

  • 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.

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

  • 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.

Nutrition Facts

Per Serving:
329 calories; calories from fat 29%; fat 10.6g; saturated fat 5.6g; mono fat 2.2g; poly fat 0.4g; protein 12.3g; carbohydrates 44.4g; fiber 2g; cholesterol 32mg; iron 2mg; sodium 430mg; calcium 116mg.
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