Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Total time<\/span>25<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
450 g of fettucini<\/span><\/p><\/li>- <\/span>
5 tbsp of butter<\/span><\/p><\/li>- <\/span>
3 garlic cloves, minced<\/span><\/p><\/li>- <\/span>
450 g of wild mushrooms, chopped in 1\/4” to 1\/2” cubes (I used lobster mushrooms)<\/em><\/span><\/p><\/li>- <\/span>
1\/4 tsp of salt<\/span><\/p><\/li>- <\/span>
1 cup of parmesan cheese, grated<\/span><\/p><\/li>- <\/span>
Salt to taste<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Bring a large pot of water to a boil. Add 2 tbsp of salt and the fettucini. Cook the pasta until 2 minutes before al dente (2 minutes less than indicated on the package)<\/em>. Reserve a mug full of pasta water and strain the pasta.<\/li>
- While the water is coming to temperature, heat a large deep skillet under medium heat. When hot, melt the butter and the garlic. Cook until the garlic is fragrant and add the mushrooms. Cook the mushrooms to sweat them and until they are lightly colored, 5-6 minutes. Remove mushrooms from skillet and reserve.<\/li>
- Return the skillet on the element. At the moment the fettucini are ready, melt 3 tbsp of butter in the skillet. Add the fettucini, about 1\/2 cup of pasta water and the parmesan. Mix the pasta continually until the cheese is melted and the sauce is creamy, 2 minutes. Add more pasta water if the sauce is getting too thick. Salt to taste<\/li>
- The pasta are now ready! Serve topped with the cooked mushrooms. Optionally, top with grated parmesan and\/or freshly ground black pepper.<\/li><\/ul><\/div>
![\"Lobster](\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/07\/IMG_4376-scaled.jpg?fit=750%2C1000&ssl=1\")
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