Ingredients with Measurements:
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Pecorino Baccellone cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Large skillet
- Colander
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine and cook 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 onion and garlic and sauté until soft and fragrant, about 5 minutes.
3. Add the mushrooms to the skillet and cook until they release their moisture and become tender, about 8 minutes.
4. Pour in the chicken broth and heavy cream and bring to a simmer. Cook until the sauce thickens slightly, about 5 minutes.
5. Add the Pecorino Baccellone cheese to the skillet and stir until melted and combined with the sauce.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked fettuccine to the skillet and toss until coated in the sauce.
8. Serve the Pecorino Baccellone and Mushroom Fettuccine hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 700
- Fat: 38g
- Carbohydrates: 60g
- Protein: 28g
Substitutions for ingredients:
- Pecorino Baccellone cheese can be substituted with Parmesan cheese.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor profile.
Tips and Tricks:
- Reserve some pasta water before draining the fettuccine. This starchy water can be added to the sauce to help it thicken and cling to the pasta better.
- Use freshly grated cheese for the best flavor and texture.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Pecorino Baccellone and Mushroom Fettuccine in a skillet over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the Pecorino Baccellone and Mushroom Fettuccine in individual pasta bowls, garnished with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Garlic bread
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of chicken broth or heavy cream to thin it out.
Food Safety Advice:
- Make sure to cook the fettuccine until al dente to ensure it is fully cooked but still has a slight bite to it.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Pecorino Baccellone is a type of sheep's milk cheese from Sardinia, Italy. It is known for its sharp, tangy flavor and crumbly texture.
Flavor Profiles:
- The Pecorino Baccellone and Mushroom Fettuccine has a rich, creamy sauce with a tangy, salty flavor from the cheese. The mushrooms add earthiness and depth to the dish.
Serving Suggestions:
- Serve the Pecorino Baccellone and Mushroom Fettuccine as a main course for a cozy dinner at home.
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Region: Italian