Fettucine Profumate (Foodservice portion)

Recipe Courtesy of the Mushroom Council and inspired by bell'alimento


This creamy, aromatic fettuccine recipe is chock full of mushroom flavor.

Yield: 20 servings

Serving size: 1 cup of pasta with 3/4 cup vegetables


  • 2 1/2 pounds dry fettuccine nests
  • 1/2 cup unsalted butter
  • 1/2 cup truffle or olive oil
  • 1 1/2 pounds Baby Bella (Cremini) Mushrooms – roughly chopped
  • 2 large carrots, peeled and minced
  • 5 stalks celery, minced
  • 2 onions, minced
  • 3 cloves garlic, minced
  • 2 1/2 cups heavy whipping cream
  • 2 1/2 ounces grappa or brandy
  • 3 tablespoons fresh flat leaf Italian parsley, chopped
  • 1 tablespoon corn starch, dissolved in 2 tablespoons of water
  • 2 1/2 cups reduced sodium chicken broth
  • 2 1/2 cups grated Parmigiano Reggiano


1. Cook the pasta as package directs.

2. Meanwhile, in a large sauté pan or rondeau heat butter and truffle oil over medium heat.  When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring occasionally.

3. Remove pan from heat and pour the grappa in.  Mix well and carefully return to heat to avoid flaming the alcohol, and cook until grappa has evaporated.

4. Add broth lower heat slightly and allow to simmer for approx 10 minutes, stirring as necessary. Add the cornstarch mixture, cream, and Parmigiano.  Reduce heat to lowest setting and allow to simmer for approx 5 minutes. Adjust seasoning with salt and pepper.

5. Add drained pasta to the sauce; toss well to combine. Transfer to pan for service. Garnish with additional Parmigiano if desired and serve immediately.

Nutrition Facts:

Calories: 430; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 55mg; Sodium: 190mg; Protein: 12g; Carbohydrates: 48g; Dietary Fiber: 2g

Family portion


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