TORTELLINI ALLA PANNA (WHITE CREAM SAUCE WITH MUSHROOMS)

TORTELLINI ALLA PANNA (WHITE CREAM SAUCE WITH MUSHROOMS) image

Number Of Ingredients 10

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8 ounces pasta
1/2 cup unsalted butter
1-2 cloves garlic, chopped
mushrooms, sliced
1/2 cup heavy cream
1 egg yolk
1.5-2 cups freshly grated Parmesan cheese
1/2 teaspoon of salt, or to taste
fresh cracked pepper
nutmeg, fresh grated

Steps:

Cook pasta according to package instructions for al dente, then drain. In a separate skillet, melt butter and add chopped garlic and sliced mushrooms. Cook on low for a few minutes, stirring often (do not brown the garlic). In a small bowl, add half of the heavy cream. Slowly add the egg yolk and beat together; put aside. Pour the rest of the cream into the frying pan. Raise the heat to medium. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. Be careful the egg does not curdle. The perfect sauce is smooth. Continue whisking until well blended. Add 1 cup of the Parmesan cheese, continue to mix cream. Pour remaining Parmesan mix until smooth. Remove from stove. Add salt and pepper to taste. Serve over cooked pasta.