Simple Italian Fettuccine and Mushrooms a tasty Italian Pasta Dish, simple with fresh herbs, no need for cream. Delicious and Perfect, made the Classic Italian way.
The other day I was sitting around the table with my family and I asked them to tell me what their favourite pasta dish was.
My youngest (the Nutella queen) replied “fettuccine and mushrooms”, well that is not what I expected to hear, but good choice I must admit.
She then reminded us of the first time we had this dish which was when we went to visit my mother-in-law’s family in her home town of Frosinone which is about 50-60 km from our small town.
We usually go for the day and visit with her remaining two brothers, and of course one of the high-lights is the food!
This particular warm spring day we had a wonderful afternoon in a Provincial Park in the mountains. We brought all our food and picked our spot with a picnic table and bbq. Then Zia proceeded to cook and cook she did.
She made this wonderful, I-can’t-get-enough-Fettuccine and Mushrooms Pasta Recipe. I think it must be the combination of mushrooms, the fresh Italian parsley and that little kick of hot pepper flakes that brings this fast and easy dish to the top of the list.
Simple Italian Fettuccine and Mushrooms
In a large frying pan (big enough to hold the pasta too) I added the olive oil, garlic and 2 types of chopped mushrooms and the fresh Italian Parsley, a little oregano and of course a sprinkling of hot pepper flakes.
While the mushrooms were cooking I boil the Fettuccine al dente and then added it to the cooked mushrooms with a little pasta water, cooked it all on medium high heat tossing it all together. It’s perfect how it all comes together into a creamy (no cream added) Mushroom and Fettuccine Pasta Dish.
I am always amazed how such a quick and easy Pasta Dish can be so darn delicious. Especially when you fancy it up with some fresh Fettuccine. Add a glass of white wine and what a dish it is! Buon Appetito!
A tasty dinner recipe,no cream needed, full of mushrooms & so Yummy!
- 2 cups galletti mushrooms chopped* 200 grams, also known as chanterelles or finferli mushrooms
- 1 cup white mushrooms chopped* 100 grams
- 1/2 teaspoon salt 3 grams
- 1/4 cup olive oil 50 grams
- 1 clove garlic chopped
- 1/4 cup chopped fresh Italian parsley 7 grams
- 1-2 pinches hot pepper flakes if desired
- 3 cups cooked fettuccine can be made with dried or egg pasta
- inch * To clean mushrooms: use a damp cloth or paper towel to gently brush any dirt off the mushrooms trim up to 1/4 from the bottom of any stems that appear discolored, soggy, or not completely fresh, if you must rinse quickly with cold water never warm or hot.
In a large saucepan add olive oil, mushrooms, salt,garlic,chopped Italian parsley and hot pepper flakes. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender. Add cooked fettuccine and 1/4 cup pasta water. Cook on medium heat while tossing until water has evaporated and becomes almost creamy. Serve immediately. Top with freshly grated parmesan or pecorino cheese if desired. Enjoy!