Creamy Fettuccine with Wild Mushrooms
Lightened up creamy fettucine with wild mushrooms. A simple sauce made from ricotta, butter, shallots, and parmigiano-reggiano cheese!
Ingredients
- 1½ ounce dried wild mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2-3 shallots finely chopped
- kosher salt
- freshly ground black pepper
- ½ lb fresh or dried fettuccine
- ½-¾ cup whole fat ricotta cheese
- ¼ cup finely grated Parmigiano-Reggiano cheese plus more for serving
Instructions
- Rehydrate wild mushrooms in ½ cup boiling water and allow to sit for 20 minutes. Strain and reserve the broth. Finely chop the mushrooms.
- Heat the butter and olive oil in a large skill over medium-high heat. Add the shallots and cook until soft and lightly caramelized. Add the chopped hydrated mushrooms and cook over low heat, add 2 to 3 tablespoons of the reserved mushroom broth. Season to taste with salt and pepper. Keep warm.
- In large mixing bowl, mix the ricotta and grated parmigiano-reggiano cheese. Season with salt and lots of freshly ground black pepper. Set aside.
- Boil the pasta in salted water and drain, reserving at least 1 cup of the starchy cooking water.
- Drain pasta and add to the ricotta mixture. Add the mushroom mixture to the bowl and toss, adding pasta water as needed, until the pasta is evenly coated in the sauce and creamy. Serve immediately.
Serving: 1serving, Calories: 382kcal, Carbohydrates: 49g, Protein: 20g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 38mg, Sodium: 156mg, Fiber: 3g, Sugar: 5g