Description

Creamy Fettuccine with Mushrooms

Fettuccine di Funghi is a very simple dish that uses only 3 ingredients at its base. This dish was inspired by the show No Reservations' episode in Sardinia. Apologies in advance for the ingredient amounts. They are only rough measurements as I was only trying to guess what they are from the 5 second mention of the dish.

Type: Vegetarian

Style: Italian (Sardinian to be exact)

Servings: 4

Recipe by: Zack Lee

Ingredients

6 Garlic Clove
1 lb Mushrooms (Any one or a mix of the following: Button, Crimini, Portabello, Porcini)
1/2 cup Ricotta or Cottage Cheese
4 tbsp Olive Oil
1/2 box Whole Wheat Fettuccine (or any long pasta variety)
Salt and Pepper to taste
Pecorino Cheese shavings (Parmesan as a substitute)

Directions

Cook the fettuccine in a pot of boiling water with 2 tbsp of olive oil. Do not overcook the pasta.

While the pasta is cooking, finely mince the garlic cloves and slice the mushrooms. Heat the rest of the olive oil in a large heavy sauce pan and sauté the garlic. Add the mushrooms as the garlic starts to brown. Cover the pan after a few minutes when the mushrooms have released some of their moisture. When the mushrooms have brown, add all the ricotta into the pan and mix well.

Once the cheese and mushrooms have turned into a sauce, stir-in the pasta until the sauce has been thoroughly mixed. Add salt and pepper to taste. Cover the pan and turn-off the heat.

Serve the pasta in a large bowl and sprinkle it with pecorino shavings. You can pair this with earthy red wines such a Pinot Noir, Sangiovese, or Syrah