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- Fettuccine With Porcini Mushrooms
- (Fettuccine Ai Funghi Porcini)
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- Ingredients:
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1/4 cup extra-virgin olive oil
2-3 fresh porcini mushrooms, chopped (1-2 cups)
Fine grain sea salt
5 cloves garlic, chopped
1 lb fresh egg fettuccine noodles
Scant 1/2 teaspoon black pepper, freshly ground
1/4 cup Pecorino cheese, grated
Zest of one lemon
Directions:
Bring a large pot of water to a boil.
In the meantime, heat 2 tablespoons of the olive oil in large skillet over high heat.
Add the mushrooms and a big pinch of salt.
Saute the mushrooms until they release their liquid and begin to brown.
Stir in the garlic and cook for another 30 seconds or so.
Remove from heat and set the skillet aside.
Salt the pot of water generously and cook the fettuccine noodles according to package instructions (this is usually just a minute, or less). Drain.
Transfer the noodles to the skillet with mushrooms, and stir in the black pepper, cheese, lemon zest, and the remaining 2 tablespoons of olive oil.
A splash of cream tossed in here would really take things over the top (optional).
Serve on a platter with as many of the left over mushrooms on top as possible. Serves 4 to 6.
That's it!
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