Ingredients

The following ingredients have 4 Servings
  • 300 g (10.5oz) tagliatelle or fettuccine ((I used thin egg fettucine for my version))
  • 3 tbsp (45g) unsalted butter
  • 1 tbsp sunflower oil
  • 1 small onion (peeled and chopped finely)
  • 400 g (14oz) chestnut mushrooms, thickly sliced
  • 3 cloves garlic (peeled and minced)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 180 ml (3/4 cup) strong chicken stock
  • 180 ml (¾ cup) double (heavy) cream
  • 50 g (1/2 cup) grated parmesan cheese (- use vegetarian Italian-style hard cheese for a vegetarian version)
  • Small bunch fresh curly parsley (finely chopped)
  • black pepper
  • grated parmesan (- use vegetarian Italian-style hard cheese for a vegetarian version)

Instruction

  • Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
  • Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.
  • When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
  • Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
  • Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.
  • Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
  • By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
  • Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
  • If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
  • Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.