Fettuccine with Mushrooms

Serves: 2 people

Ingredients

• 250g Fettucce di Gragnano IGP by Gusto Italiano
• 300g (10 oz) mixed mushrooms, cleaned and sliced
• 6 tablespoons extra virgin olive oil
• 1 clove garlic, peeled and lightly crushed
• Freshly grated Parmigiano Reggiano
• Salt and freshly ground black pepper to taste
• Pinch of chili pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the crushed garlic clove and sauté until golden, about 2 minutes.
2. Add the sliced mushrooms to the skillet. Season with salt, pepper, and chili pepper flakes if using. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 5-7 minutes.
3. Meanwhile, bring a large pot of water to a boil. Add salt generously (about 1 tablespoon) and cook the fettuccine according to package instructions until al dente, approximately 10 minutes.
4. Before draining, reserve ½ cup of the pasta cooking water.
5. Drain the pasta and immediately add it to the skillet with the mushrooms.
6. Add ¼ cup of the reserved pasta water and increase heat to medium-high. Toss the pasta continuously with the mushroom sauce until the water has mostly evaporated, about 1 minute.
7. Remove from heat and stir in the grated Parmigiano Reggiano (optional).
8. Serve immediately in plates, garnished with additional Parmigiano and chopped parsley if desired.

Tip: For enhanced flavor, you can add a splash of white wine to the mushrooms after they've browned and let it reduce before adding the pasta.

Shopping List:

1.Fettucce di Gragnano IGP by Gusto Italiano

2. Extra virgin olive oil