|
Clean the mushrooms. Add the garlic and mushrooms
to a large skillet with 2 tablespoons of the
butter. Sauté until the mushrooms are soft with
deep brown color – 10-15 minutes. Add the cream
and the rest of the butter. Simmer over low heat.
Cook the fettuccine in a large pot according to
package directions. Drain, reserving a little bit
of the water, and return to pan.
Add mushroom sauce to the hot fettuccine in the
pan. Toss with tongs to mix. Add Parmesan and up
to 1 cup of reserved pasta water as needed to get
the consistency right. Season with salt and
pepper. And now stand at the stove and eat it
straight out the pan. So good.
|
