Fettucine Profumate by Paula of Bell'Alimento

Editor’s Note: Today’s post is the first recipe from Paula of the Italian cooking blog Bell’Alimento.  Incidentally, this is a beautiful site to bookmark if you do not have pasta sauce coursing through your veins and could use a little help preparing gorgeous Italian meals like this one.

Fettucine Profumate… Is Italian for Aromatic or Perfumed Fettucine. And I can’t think of a better description than aromatic. You’ll be smelling this one long before it’s on the table. It’s an incredibly creamy, flavorful and filling dish that’s chock full of mushroom flavor! You’ll only need a small bowl of this! You’ll want more but a small bowl will do the trick *wink wink*

I love the baby bellas or crimini in this dish but feel free to substitute button mushrooms if that’s what you have on hand. The hardest part of making this dish is the mincing and chopping. Once you’ve done that it’s smooth sailing. You can use any type of broth that you like, I used chicken broth here. Also, if you don’t have any truffle oil on hand you can easily swap it out for a good quality extra virgin olive oil. I just like upping the mushroom ante!

Baci!

What you’ll need:

• 1 pound of Fettucine Nests
• 8 ounces Baby Bella {Crimini} Mushrooms – roughly chopped
• 1 small carrot – peeled and minced
• 2 stalks celery – minced
• 1 small onion – minced
• 1 clove garlic – minced
• 1 cup heavy whipping cream
• 1 ounce grappa
• 1 tablespoon fresh flat leaf Italian parsley – chopped
• 1 tablespoon corn starch {dissolved in 2 tablespoons of water}
• 3 tablespoons unsalted butter
• 3 tablespoons truffle oil
• 1 cup broth
• 1 cup Parmigiano Reggiano – grated
• salt and pepper

What to do:

Gently wipe your mushrooms clean with a paper towel. Into a large sauté pan heat butter and truffle oil over medium heat. When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Allow to cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring as necessary. Season lightly with salt. Remove pan from heat and pour the grappa in. Mix well and carefully return to heat and cook until grappa has evaporated. Add broth lower heat slightly and allow to cook for approx 10 minutes, stirring as necessary. Add the corn starch {which has been dissolved in water} and mix together until it thickens. When thickened, add cream, Parmigiano and season lightly with pepper. Reduce heat to lowest setting and allow to simmer for approx 5 minutes.

WHILE sauce is nearing the final stages cook your pasta in generously seasoned water until al dente. Drain well and add to the sauce pan. Toss well to combine. Transfer to serving bowl, garnish with additional Parmigiano if desired and serve immediately.

Buon Appetito!

Tags: Bell'Allimento, Featured Contributor, fettucine, fettucine with mushrooms, Italian mushroom recipes, Italian recipes, pasta recipes

This entry was posted on Thursday, June 3rd, 2010 at 6:21 pm and is filed under Dinner Tonight, Featured Contributor. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.