Cook mushrooms and onion in 2 tbsp olive oil until all liquid has evaporated. Season with salt and pepper. Stir in cream. Reduce the flame and slowly let the cream to reduce. Put water in a pot and when it boils, salt the water and put the fettuccine. Let them cook until “al dente” and then drain. Stir into sauce and let the fettuccine to cook for a minute. Sprinkle parmesan and serve.

Add a comment

Comment with your account

Login || Register

Showing 0--0 of 0 comments.

• No reviews have been written yet for this recipe , be the first to write one and you will receive a £10 voucher