This is probably one of the quickest and easiest recipes you can cook but the most important thing to remember about this recipe is good quality ingredients. Although there are not many ingredients the Porcini mushrooms and the cold pressed olive oil are the star ingredients. It is of vital importance that you use the best porcini mushrooms you can find. I also strongly recommend that you finish with the highest quality cold pressed olive oil you can get your hands on.
I know a lot of people aren’t lucky enough to have access to fresh porcini mushrooms but you can easily substitute them for dried ones. If you’re taking this route then soak the dried porcini mushrooms for about 5mins or until they become soft. Remember to keep the soaking juice as you can add it to the dish later to enhance the flavour.
- 250gm fresh or egg fettuccine
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 150gm fresh porcini washed and cut into small pieces
- knob butter
- handful freshly chopped flat leaf parsley
- freshly grated parmesan cheese
- salt and pepper
- Finely chop garlic.
- Heat a large frying pan with the olive oil and slowly fry the garlic on a low heat for 2mins.
- Add the porcini mushrooms and fry on a high heat until all the excess moisture has gone from the mushrooms.
- Season with ½ tsp of salt. Add the knob of butter and mix well.
- Bring a large pot of boiling water to the boil with 1 tsp of salt.
- Cook the fettuccine as instructed on the packet.
- Stir the pasta well and add to the frying pan.
- Add the freshly chopped parsley and parmesan cheese and mix well.
- If the pasta is looking a little dry drizzle some extra virgin olive oil over the top.