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Fettuccine with Porcini Mushrooms

Name: Fettuccine with Porcini Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 11.5 oz Barilla Fettuccine; 10 oz Porcini Mushrooms; 3.5 oz Dried Cured Ham; 2 oz Butter; 1 fl oz Extra Virgin Olive Oil; to taste Salt; Basil; Parmigiano Reggiano Cheese

45 minutes

Enjoy these fettuccine with porcini mushrooms and broad bean cream, topped with crispy fried bread for a rich, earthy, and satisfying pasta experience.

Ingredients

4 servings

11.5 ozBarilla Fettuccine

10 ozPorcini Mushrooms

3.5 ozDried Cured Ham

2 ozButter

1 fl ozExtra Virgin Olive Oil

to tasteSalt

Basil

Parmigiano Reggiano Cheese

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Trim the stalks of the mushrooms, wash carefully, dry them in a napkin and slice thinly. Cut the ham into thin strips.

Step 2

Put the extra virgin olive oil in a pan and as soon as it is hot add the mushrooms. Cook over high heat for 3–4 minutes, add the ham and three or four small leaves of basil, chopped, mix, add the salt and remove the pan immediately from the heat.

Step 3

Boil and drain the Fettuccine, dress with the prepared sauce, adding the rest of the butter and a generous helping of grated Parmesan. While dressing, add some tablespoons of their cooking liquid, boiling hot.