Fettuccine with porcini mushrooms: in creamy sauce, with bacon, chicken

Fettuccine is a popular type of pasta, thin flat noodles invented in Rome. Often Italians cook this pasta with grated parmesan and fresh herbs, but mushrooms are best combined with a side dish. The dish can also be served in a creamy or sour cream sauce.

You can decorate the dish with grated cheese and chopped herbs (cilantro, basil)

Secrets of cooking fettuccine with porcini mushrooms

The first pasta was made by hand using improvised tools. Fettuccine is made from flat sheets of dough cut into ribbon strands (known as “fettucce”). These are wide spaghetti, due to the dense texture they do not soak under sauces.

Porcini mushrooms must be carefully prepared before cooking: wash under running water, cut off the stem, remove dark spots. At the end of the procedure, it is advisable to make a neat incision at the bottom to see if there are any moves left by the worms.

Recipes for fettuccine with porcini mushrooms

To boil noodles from egg flour, 5 minutes will be enough. When cooking, you can use spices. Popular Italian herbs: basil, lemongrass, rosemary, savory. Both fresh and dried spices are actively used.

Fettuccine with porcini mushrooms in a creamy sauce

For this dish you need the following ingredients:

• heavy cream – 680 ml;
• pasta – 170 g;
• grated parmesan – 100 g;
• olive oil – 90 ml;
• dried porcini mushrooms – 50 g;
• champignons – 25 g;
• shallot;
• fresh parsley leaves.

You can add ground nutmeg to the snack

Cooking process:

1. Dried mushrooms pour a glass of water, cook over low heat for 13-17 minutes.
2. Strain through a fine sieve, do not pour out the liquid.
3. Boil pasta in salted water, set aside.
4. Fry chopped shallots in olive oil, add mushroom slices.
5. Cook for 50-70 seconds, pour over the ingredients with heavy cream.
6. Simmer, stirring, over medium heat for 3-5 minutes. Sprinkle with cheese.
7. Put the finished noodles, slices of porcini mushrooms into the pan, mix so that the cream evenly covers all the ingredients of the dish.

Fettuccine with chicken and porcini mushrooms

Spicy dressing advantageously complements the side dish, emphasizes the taste and texture of tender chicken meat.

Products used:

• chicken fillet – 400 g;
• fettuccine – 150 g;
• asparagus – 115 g;
• fat cream – 100 ml;
• olive oil – 30 ml;
• dried porcini mushrooms – 30 g;
• white or yellow onions;
• garlic clove.

Asparagus can be replaced with green beans

Cooking process:

1. Pour dried mushrooms with a sufficient amount of boiling water, leave for 25-30 minutes, strain.
2. Saute chopped onion and garlic until soft.
3. Add chicken fillet, cook for 8-10 minutes, turning occasionally so that the meat is fried evenly.
4. Slowly add the cream and cook for 5-10 minutes or until the sauce thickens. Season with spices (tarragon, garlic powder) to taste.
5. Prepare fettuccine according to package directions, drain.
6. Fry the asparagus with olive oil or boil in boiling water for 1-3 minutes.

You can add a few halves of juicy cherry tomatoes and 1 tsp to the dish. lemon juice.

Fettuccine with porcini mushrooms and bacon

The recipe for a classic Italian dish includes the following ingredients:

• fettuccine or linguini – 200 g;
• cream or milk – 100 ml;
• dried porcini mushrooms – 40 g;
• vegetable oil – 20 ml;
• truffle oil – 10 ml;
• ham or bacon.

You can use not only fettuccine, but also spaghetti or tagliatelle

Cooking process:

1. Cook pasta in salted water according to package directions. Important! After the water boils, the pasta will take 3-4 minutes to cook.
2. While the pasta is cooking, fry the chopped bacon over medium heat in a tablespoon of oil, the meat should be fatty and crispy.
3. Add pieces of mushrooms, simmer for 5-8 minutes over medium heat.
4. Put the hot pasta in the pan, add the truffle oil and cream, mix gently.

The flat noodles absorb the sauce quickly. To make a creamy dressing not so thick and concentrated, you can mix it with water or broth.

Fettuccine with porcini mushroom cream

Delicate cream sauce will make even a simple dish “restaurant”. Therefore, it is added not only to pasta, but also to rice, couscous, potatoes.

Products used:

• fettuccine – 180 g;
• fat cream – 90 ml;
• grated parmesan – 60 g;
• dried porcini mushrooms – 35 g;
• butter – 30 g;
• garlic, shallot.

The dish is best served fresh, immediately after preparation.

Cooking process:

1. Mushrooms pour boiling water, leave for 20 minutes to soften. Strain, but set aside the water containing the mushrooms for the sauce.
2. Cook pasta in a pot of boiling salted water until al dente.
3. Melt the butter in a frying pan, fry the diced onion until golden brown (2-4 minutes).
4. Add mushroom slices, cook 2 minutes.
5. Introduce 100-180 ml of the prepared liquid and cream, cook until the light sauce thickens.
6. Transfer the cooked pasta to the skillet and mix thoroughly. Season with cheese, fragrant spices.

The thick sauce is often served with meat steaks and vegetable casseroles. It can also be the basis for a cream soup.

Calories in fettuccine with porcini mushrooms

One serving of noodles hides approximately 200 calories. Pasta side dish can be called dietary if served with the right sauces. The number of kcal per 100 g of porcini mushrooms is 25-40. They include B vitamins, minerals, including potassium, magnesium and phosphorus.

Conclusion

Fettuccine with porcini mushrooms is a delicious gastronomic combination that can be completed with meat (chicken, bacon or ham), a variety of vegetables and a spicy sauce. Such a dish is not only nutritious, but also dietary, because it contains low-calorie foods. Classic recipes can be safely modified and experimented with seasonings.