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Fettuccini Pasta

Ingredients

200gm Fettuccine Pasta
30gm Porcini Mushrooms
50ml Heavy Cooking Cream
20ml Demi-Glace Sauce
1 Glove Galric
1 Chopped Shallot
1 Pinch Fresh Thyme
10ml Olive Oil
10gm Shaved Parmesan
Salt
Pepper

Methods

  1. In a nonstick pan over high heat place the olive oil, chopped shallots, garlic and thyme, and sautee all ingredients for about 5 minutes.
  2. Add the porcini mushroom deglaze with the demi-glace sauce and heavy cooking cream and salt and pepper. Reduce the sauce to half until a creamy smooth sauce.
  3. Bring water to boil with a pinch of salt and add the fettuccine pasta. Cook for about 8 minutes for al dente.
  4. Take the pasta from the water directly to the sauce pan. Mix all together in a serving plate and add the shaved parmesan.

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