Fettuccine with porcini mushrooms

791 Views
 
MASTERY Level
45 min
792 Views
 
MASTERY Level
4 People
45 min
INGREDIENTS for 4 people

11.5 oz Barilla Fettuccine – eggs free

10 oz mushrooms

250 g fettuccine Barilla

300 g funghi porcini

3.5 oz dried cured ham

2 oz butter

1 fl oz extra virgin olive oil

basil

salt to taste

Parmigiano Reggiano cheese

Preparation

Trim the stalks of the mushrooms, wash carefully, dry them in a napkin and slice thinly.

Cut the ham into thin strips.

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.

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.

Winter Fall Dry Eggs free Long
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