Fettuccine with Mushrooms and Cream
Fettuccine ai funghi
Egg fettuccine with mixed mushrooms, white wine, cream, thyme and Parmigiano.
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Original recipe: 2 servings
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
Method
Notes
- If using fresh mushrooms, clean them gently and slice them evenly so they cook at the same pace.
- Reserve more pasta water than you think you need — it is what loosens and emulsifies the cream sauce.
- Finish the pasta in the sauce rather than rinsing it. The starch improves the final texture.
- The source was itself scaled down from 4 servings to 2.
Adapted from Cuochinprogress / GialloZafferano Blog. Original: /sample/fettuccine-ai-funghi/source Translated from Italian.
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