Creamy Roman Mushroom Pasta — Fettuccine ai Funghi Cremosi Romani
Roman-style fettuccine tossed with mixed cultivated mushrooms sautéed in butter and garlic, dressed in a light cream sauce with parmigiano, parsley, and black pepper for the trattoria-classic mushroom pasta of the capital.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice cremini mushrooms 5mm thick. Tear shiitake or oyster mushrooms into bite-sized pieces. Finely chop 6 garlic cloves. Grate parmigiano reggiano and finely chop flat-leaf parsley. Fill a large pot with water and add 2 tsp salt.
Boil
Bring salted water to a rolling boil over high heat. Once boiling, add 180g fresh egg fettuccine and cook 90 seconds until al dente. Reserve 160ml pasta water, then drain.
Sear
Heat 4 tbsp olive oil and 30g butter in a large wide pan over medium-high heat for 1 minute until foaming. Lay cremini slices in a single layer (you may need to work in batches), sear 3–4 minutes without moving until deeply golden on one side.
Saute
Add shiitake or oyster mushrooms, season with 0.5 tsp salt and 0.5 tsp pepper, cook 3–4 minutes until tender. Reduce heat to medium, add garlic, cook 60 seconds until pale gold and fragrant.
Build
Pour 120ml double cream into the pan, bring to a bare simmer over medium heat for 90 seconds until the cream thickens slightly and coats the mushrooms evenly.
Finish
Add drained fettuccine directly to the mushroom pan with 1/4 cup pasta water and half the parmigiano. Toss gently over low heat 1–2 minutes until glossy and creamy. Stir half the parsley through off the heat.
Plate
Divide fettuccine between two warm wide bowls. Scatter remaining parmigiano, parsley, and 0.5 tsp black pepper on top. Drizzle with 2 tsp extra virgin olive oil and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.