FETTUCCINE AL FUNGHI

Fettuccine Al Funghi image

Provided by Terese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

500 g mushrooms, sliced
375 g fettuccine or 375 g tagliatelle pasta noodles
50 g butter
1 tablespoon extra virgin olive oil
1 large fresh chili peppers or 1 large chili paste
2 tablespoons flat-leaf Italian parsley, finely chopped
1/2 teaspoon grated nutmeg
150 ml cream
2 tablespoons parmesan cheese
fresh ground black pepper

Steps:

Add pasta to a pot of salted boiling water.
Meanwhile place oil and butter in a pan.
Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
Remove from the pan.
To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
Place in a warm bowl and serve.
You can add more nutmeg and cheese to taste if you wish.

Nutrition Facts : Calories 586.5, Fat 26.1, SaturatedFat 13.1, Cholesterol 132.8, Sodium 152.1, Carbohydrate 71.7, Fiber 4.2, Sugar 3.4, Protein 18.2