1 cup grated pecorino-romano cheese, plus more to pass around table
Instructions
In a medium saucepan, combine the chicken stock and porcinis and let steep over low heat.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a large skillet, heat the olive oil, 4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 mins; season with salt, pepper and the sage. Stir in the marsala and cook for 1 min.
Using a slotted spoon, remove the porcinis. Strain the chicken stock and reserve 2 cups. Finely chop the porcinis and add to the cremini mixture; stir in the reserved chicken stock. Stir in the cream and cook until thickened, about 10 mins. Add the pasta and cheese and toss.
Originally Submitted
8/12/2010
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You can add this Double Mushroom and Marsala Cream Fettuccine recipe to your own private DesktopCookbook.