Porcini Mushroom Fettuccine
Ingredients
The pasta
-
1
pound
fresh egg fettuccine noodles
The sauce
-
¼
cup
extra-virgin olive oil
-
2-3
cups
fresh porcini mushrooms, chopped
-
5
cloves
garlic, chopped
-
scant ½
teaspoon
black pepper, freshly ground
-
¼
cup
pecorino cheese, grated
-
1
zest
lemon
-
fine grain
to taste
sea salt
Instructions
- Bring a large pot of water to a boil.
- Heat 2 tablespoons of olive oil in a skillet over high heat.
- Add the chopped mushrooms and a pinch of salt, sauté until they release their liquid and begin to brown.
- Stir in the garlic and cook for an additional 30 seconds, then remove from heat.
- Salt the boiling water generously and cook the fettuccine according to package instructions, then drain.
- Transfer the noodles to the skillet with the mushrooms and stir in black pepper, cheese, lemon zest, and the remaining olive oil.
- Serve on a platter, garnishing with extra mushrooms if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
12g
Sodium
300mg
Cholesterol
20mg
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