Cream, mushrooms, garlic, and fettuccine – Italian music to my ears and warm comfort in every sense. The sauce can be made within 15 minutes thanks to lovely cream.
This is as original to the Italian way wherein, there’s no flour-based roux for the white sauce, and the fettuccine is not floating in the sauce, but instead the delicate creamy sauce (if there was ever such a thing, it is this!) that clings to the pasta just ever so slightly, and the mushrooms add that warmth with garlic. There is a little bit of thyme, just for a bit of depth.
This is a quick cooking pasta, and I recommend starting the sauce only after the pasta has gone in to the boiling water for a few minutes. Remember to keep the heat on low flame to really allow the flavours of garlic and mushrooms to infuse. And don’t forget the pinch of fresh grated nutmeg at the end, and of course, lot’s of cheese.
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Serves Serves: 1 | Prep Time: 15 mins | Cook Time: 20 mins
- Handful of boiled fettuccine (see our ESSENTIALS page for source)
- 3-4 spoons of pasta water
- 100ml cream
- 120g mushrooms, sliced
- 2 tsp minced garlic
- 1 tsp olive oil
- 2 tsp butter
- 1 sprig of fresh thyme or 1 tsp dried thyme
- pinch of nutmeg
- black pepper
- parmesan cheese
- Heat olive oil and butter with the garlic in a pan on low heat
- After 7-8 minutes, when the garlic starts to sizzle, add the thyme
- Then add the mushrooms and raise the heat to high, adding the salt
- Once the mushrooms have cooked through (about 4-5 minutes)
- Add the cream, pasta water, nutmeg and pepper to create the sauce
- Quickly add the pasta and switch off the heat
- Grate parmesan cheese in and transfer to your plate