Fettuccine with Porcini Mushrooms
Fettuccine with Porcini Mushrooms
45 minutes total
Enjoy these fettuccine with porcini mushrooms and broad bean cream, topped with crispy fried bread for a rich, earthy, and satisfying pasta experience.
Ingredients
Serves 4
| 11.5 oz | Barilla Fettuccine |
| 10 oz | Porcini Mushrooms |
| 3.5 oz | Dried Cured Ham |
| 2 oz | Butter |
| 1 fl oz | Extra Virgin Olive Oil |
| to taste | Salt |
| Basil | |
| Parmigiano Reggiano Cheese |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Trim the stalks of the mushrooms, wash carefully, dry them in a napkin and slice thinly. Cut the ham into thin strips.
Step 2
Put the extra virgin olive oil in a pan and as soon as it is hot add the mushrooms. Cook over high heat for 3–4 minutes, add the ham and three or four small leaves of basil, chopped, mix, add the salt and remove the pan immediately from the heat.
Step 3
Boil and drain the Fettuccine, dress with the prepared sauce, adding the rest of the butter and a generous helping of grated Parmesan. While dressing, add some tablespoons of their cooking liquid, boiling hot.