Forget about going out for date night. This creamy, Fettuccine ai Funghi recipe is a delicious, mushroomy, cheesy pasta dish that makes a wonderfully romantic meal at home. Buon Appetito!
Fettuccine ai Funghi Recipe
Fettuccine ai Funghi
Equipment
- large sauce pan – for cooking the pasta
- colander – for draining the pasta
- measuring cups
- large skillet
- cutting board
- kitchen knife
Ingredients
- 1 pound fettuccini noodles
- ½ cup dried porcini mushrooms
- 1 cup sliced cremini mushrooms
- ½ cup dry white wine
- 1 tbsp truffle oil
- 2 tbsp unsalted butter
- ½ cup shallots – minced
- 1 tbsp garlic – minced
- 3 cups heavy cream
- ½ tsp fresh thyme – finely chopped
- ½ tsp freshly ground black pepper
- 1 tsp truffle salt
- 2 tbsp fresh parsley – chopped
- ½ cup Parmigiana Reggiani cheese – grated
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccini noodles, and cook until al dente. Drain the pasta in a colander, and set aside.1 pound fettuccini noodles
- Place the dried porcini mushrooms into a 2-cup measuring cup. Fill with water, and microwave on high for 2 minutes, then let steep.1/2 cup dried porcini mushrooms
- Add the truffle oil and butter to a large skillet over medium heat.2 tbsp unsalted butter, 1 tbsp truffle oil
- When the butter is melted, add the shallots and cook, stirring, until soft and fragrant. Add the garlic and cook until fragrant.1 tbsp garlic, 1/2 cup shallots
- Add the cremini mushrooms and cook while stirring, until just beginning to brown.1 cup sliced cremini mushrooms
- Deglaze with the wine. Add the thyme and black pepper. Cook, stirring until the liquid is reduced by half.1/2 cup dry white wine, 1/2 tsp freshly ground black pepper, 1/2 tsp fresh thyme
- Add the mushroom liquid, while straining out the porcini mushrooms.
- Bring to a boil and cook, stirring frequently, until the liquid is almost completely reduced.
- Add the cream and return to a simmer.3 cups heavy cream
- Cook, stirring constantly, until the cream is reduced and thick.
- Add the parsley, truffle salt and cheese, then stir to incorporate.1 tsp truffle salt, 2 tbsp fresh parsley, 1/2 cup Parmigiana Reggiani cheese
- Add the cooked pasta to the sauce, tossing well to coat, then serve immediately.
- Optionally top with shaved Parmesan.
Notes
PRIVATE NOTES
Nutrition
More Information
Date Nights
There’s something about good Italian food that really sets the mood on date night. It pairs so nicely with good wine, and warm Italian bread. Creamy mushroomy Alfredo sauce over thick fettuccini noodles, topped with shave Parmesan cheese. It gets me playing a Dean Martin soundtrack in my head! That’s Amore!
Leftovers
Unfortunately, this recipe’s leftovers won’t keep long in the refrigerator, and certainly not in the freezer. At best you could warm some up for lunch the next day. The cream and olive oil will separate out, and the delicious creamy texture will be forever lost. My advice is to make only what you need plus a little more for second helpings.
The Full Date Night Meal
Wine
Open a nice bottle of chilled white wine, like a crisp Chardonnay.
Bread
Make Italian bread, and cut it into thick slices. Mix olive oil with my Tuscan Spice Blend, and serve it in a shallow dish for dipping the bread.
Salad
Toss fresh hearts of Romain with homemade Ceasar Salad Dressing, and serve it in a large salad bowl.
Pasta
Serve the Fettuccine ai Funghi in a plate by itself with a fork and spoon. Top the pasta with freshly shaved Parmesan cheese.
Dessert
And for the grand finale, Tiramisu and an espresso for dessert. Friend, if that doesn’t get things going for you, you’ve got other things to worry about.
Related Recipes
Italian Bread
Tuscan Spice Blend
Chicken Cacciatore
Chicken Piccata
Tuscan Shrimp
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