Fettuccine literally little ribbons in Italian; is a type of pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 g of flour), narrower than, but like, the tagliatelle typical of Bologna. Spinach fettuccine is made from spinach, flour, and eggs.
Fettuccine is often classically eaten with beef ragù or chicken ragù. Dishes made with fettuccine include fettuccine Alfredo, which evolved in the mid-20th century. Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.
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
- In a nonstick pan over high heat place the olive oil, chopped shallots, garlic and thyme, and sautee all ingredients for about 5 minutes.
- 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.
- Bring water to boil with a pinch of salt and add the fettuccine pasta. Cook for about 8 minutes for al dente.
- Take the pasta from the water directly to the sauce pan. Mix all together in a serving plate and add the shaved parmesan.