Recipe

A classic Italian pasta featuring fettuccine tossed with sautéed mushrooms, garlic, herbs, Parmigiano-Reggiano, and a silky butter sauce. Rich in flavor yet beautifully simple.

Ingredients (Serves 4)

• 400g fettuccine
• 400g mixed mushrooms (porcini, cremini, or button), sliced
• 3 tbsp extra virgin olive oil
• 30g unsalted butter
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 80g freshly grated Parmigiano-Reggiano
• ½ cup reserved pasta water
• Salt and freshly ground black pepper
• Fresh thyme (optional)

Instructions

1. Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the fettuccine until al dente.
• Reserve ½ cup of the pasta water, then drain.

2. Cook the mushrooms

• Heat the olive oil and butter in a large skillet over medium-high heat.
• Add the mushrooms in a single layer and cook for 6–8 minutes, stirring occasionally, until golden brown.
• Stir in the garlic and cook for 30 seconds.
• Season with salt, pepper, and thyme if using.

3. Combine

• Add the cooked fettuccine to the skillet.
• Pour in a splash of the reserved pasta water and toss well.
• Gradually add the Parmigiano-Reggiano while tossing continuously until a light, silky sauce forms.

4. Finish

• Stir in the fresh parsley.
• Taste and adjust the seasoning if needed.

5. Serve

• Divide into warm bowls.
• Top with extra Parmigiano-Reggiano, freshly ground black pepper, and a drizzle of extra virgin olive oil.

Chef’s Tip 🇮🇹

For the most authentic flavor, use a mix of fresh wild mushrooms if available. Avoid heavy cream—the combination of butter, Parmigiano-Reggiano, and starchy pasta water creates a naturally creamy sauce that lets the mushrooms remain the star of the dish.

Final result: Tender fettuccine coated in a delicate, velvety mushroom sauce with earthy aromas, fresh herbs, and authentic Italian simplicity. 🍄🍝