Fettuccine pasta, literally little ribbons in Italian, is pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 g of flour), narrower than, but like, the tagliatelle typical of Bologna. Spinach fettuccine pasta is made from spinach, flour, and eggs.

Fettuccine pasta is often classically eaten with beef ragù or chicken ragù. Dishes made with fettuccine include fettuccine Alfredo, which evolved in the mid-20th century. Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.

Ingredients

200gm Fettuccine Pasta

 30gm Porcini Mushrooms

 50ml Heavy Cooking Cream

 20ml Demi-Glace Sauce

 1 Glove Garlic

 1 Chopped Shallot

 1 Pinch Fresh Thyme

 10ml Olive Oil

 10gm Shaved Parmesan

 Salt

 Pepper

Methods

1. In a nonstick pan over high heat, place the olive oil, chopped shallots, garlic and thyme, and saute all ingredients for about 5 minutes.
2. Add the porcini mushroom deglaze with the demi-glace sauce, heavy cooking cream, and salt and pepper. Reduce the sauce to half until a creamy smooth sauce.
3. Bring water to boil with a pinch of salt and add the fettuccine pasta. Cook for about 8 minutes for al dente.
4. Take the pasta from the water directly to the saucepan. Mix all together on a serving plate and add the shaved parmesan.

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