Creamy Mushroom Fettuccini
This creamy mushroom fettuccini is full of warm umami flavors that are oh so yummy!
Servings: 4 servings
Ingredients
- 9 ounces fresh fettuccini pasta or 8 ounces 1/2 pound dried pasta - (fresh pasta can be found in the refrigerator section of your grocer)
- 2 tablespoons olive oil
- 1 1/2 tablespoons salted butter
- 1/2 white onion - diced
- 6 large porcini baby bella mushrooms - diced
- 1/4 teaspoon ground sage
- 1/4 teaspoon garlic powder or 2 cloves garlic - minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup bacon bits - real bacon bits are the best optional but so yummy
- 1 tablespoon flour
- 1 cup milk
- 1/3 cup pasta water
- 1/3 cup Parmesan
Instructions
- In a large pot, add water and a generous pinch of salt and bring to a boil for your pasta, once boiling add pasta and cook according to package directions.
- In another large sauté dish, add olive oil, butter, onions, mushrooms, ground sage, garlic or garlic powder, black pepper, salt and bacon bits and sauté on medium heat until the onions and mushrooms begin to caramelize.
- Sprinkle onions and mushrooms with flour and stir around quickly, then mix in the milk and pasta water and bring to a boil then reduce to a simmer while you stir until the sauce begins to thicken.
- Add cooked pasta strait from the pasta water if possible into the simmering sauce.
- Stir pasta in sauce, add more pasta water if it needs more liquid.
- Add the parmesan cheese, stir, remove from heat and enjoy