Ingredients with Measurements:
- 1 pound fettuccine pasta
- 1/2 cup grated Formaggio di Fossa cheese
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 cup olive oil
- 1/4 cup chopped shallots
- 1/4 cup chopped garlic
- 1 cup sliced porcini mushrooms
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and garlic and sauté until fragrant and translucent.
3. Add the sliced porcini mushrooms to the skillet and sauté until tender and lightly browned.
4. Pour in the chicken or vegetable broth and heavy cream, and bring to a simmer.
5. Add the grated Formaggio di Fossa cheese to the skillet and stir until melted and well combined.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked fettuccine pasta to the skillet and toss until well coated with the sauce.
8. Serve hot and garnish with additional grated Formaggio di Fossa cheese and chopped parsley if desired.
30 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 550
- Total Fat: 27g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 350mg
- Total Carbohydrates: 60g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 18g
Substitutions for ingredients:
- Formaggio di Fossa cheese can be substituted with any other hard and salty cheese, such as Parmesan or Pecorino Romano.
- Porcini mushrooms can be substituted with any other type of mushroom, such as shiitake or cremini.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Substitute the fettuccine pasta with any other type of pasta, such as penne or spaghetti.
- Add chopped fresh herbs, such as basil or thyme, to the sauce for extra flavor.
Tips and tricks:
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- Use a microplane grater to finely grate the Formaggio di Fossa cheese for easier melting.
Storage instructions:
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in a microwave-safe dish or on the stovetop with a splash of chicken or vegetable broth to prevent it from drying out.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter for family-style dining.
- Garnish the pasta with fresh herbs or additional grated cheese for a pop of color.
Garnishes:
- Chopped parsley
- Grated Formaggio di Fossa cheese
- Red pepper flakes
Pairings:
- Serve the pasta with a side salad or roasted vegetables for a balanced meal.
- Pair the pasta with a glass of red wine, such as Chianti or Pinot Noir.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and Parmesan cheese
- Grilled zucchini with balsamic glaze
Troubleshooting advice:
- If the sauce becomes too thick, add a splash of chicken or vegetable broth to thin it out.
- If the pasta is too dry, add a splash of pasta cooking water to the sauce to moisten it.
Food safety advice:
- Make sure to cook the pasta and mushrooms thoroughly to prevent any foodborne illnesses.
Food history:
- Formaggio di Fossa is a type of Italian cheese that is aged in underground pits for several months, giving it a unique flavor and texture.
Flavor profiles:
- The pasta dish is creamy and savory, with a nutty and salty flavor from the Formaggio di Fossa cheese and a meaty and earthy flavor from the porcini mushrooms.
Serving suggestions:
- Serve the pasta as a main course for a cozy weeknight dinner or a special occasion.
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Region: Italian