If you’ve ever been to Italy, I’m quite sure you’ve tried this incredible dish. I love it because it’s really simple but has this distinct taste that reminds earth, woods and autumn. It’s not unusual for italian people to say that the best dishes are also the simplest, pasta with tomato sauce, fettuccine with mushrooms.. in brief the lesser the ingredients the better.
You could try to make fettuccine at home with my recipe for fresh egg pasta.
You will find it so easy you won’t ever buy pasta again 😉
Now let’s see how to prepare this gorgeous dish, and remember to pair it witha Chianti wine or a very well structured red one.
- 500gr of fresh or frozen porcini mushrooms (or a package of dried ones)
- 600gr of fettuccine
- 1 onion
- 3 tbsp of extravirgin olive oil
- 1/2 glass of white wine
- salt and pepper to taste
- 40gr of coarse salt for the boiling water
- Grated Parmigiano to garnish
- chopped parsley to garnish
Bring 3lt of water to a boil into a pot. In the meantime prepare the porcini. If you are using fresh porcini, clean them with a wet cloth. Don’t wash them under running water, otherwise they will soak and loose their texture. If you choose dried porcini, soak them in lukewarm water for at least 30 minutes or overnight. Cut the porcini into regular pieces o into slices.
Chop the onion finely and put it in a pan with the oil. Let it cook over low heat until it is translucent and has a soft texture. Add the porcini, some salt and pepper to taste and stir.
When the mushrooms start to sizzle add the wine and let it evaporate. As soon as the wine has evaporated cover with a lid for about 10minutes.
As the water boils, add the salt and then the fettuccine. If you are using fresh pasta it will cook in 3-5 minutes. Otherwise follow the direction on the package. Remember to check the cooking point at least 1 minute before the time indicated. Check the mushrooms and, if they are too dry, add some cooking water.