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Fettuccine ai funghi (Fettuccine with Mushrooms)


  • 200 g mushroom (any kind)
  • 1 clove garlic
  • 1/2 small chili pepper
  • 1 sprig of parsley
  • 200 g fettuccine
  • olive oil for the pan
  • a splash of white wine to sauté
  • a dusting of parmigiano, optional


  1. Clean the mushrooms, wash them, cut them and set aside.
  2. In a pan with olive oil add the garlic, chili pepper and parsley and fry until the garlic is golden.
  3. Add the mushroom, let cook for a couple minutes, then add the white wine and let it dissipate.
  4. In the meantime, in a pot of boiling salted water, cook the fettuccine for 5 minutes or until specified on the package.
  5. Drain the fettuccine leaving some water and sauté them in the pan with the "sauce".
  6. Turn off heat and plate.


Usually in a pasta with mushrooms you don't add parmigiano at the end, but I find that a little dusting is very delactable. Try both way and let us know


  • Serving Size: 2 portions
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