Fettuccine with Mushrooms

Ingredients

• 1 pack white button mushrooms, thinly sliced (I used Trader Joe’s organic)

• ½ yellow onion, chopped

• ½ cube chicken bouillon

• Extra virgin olive oil

• Fettuccine (I used De Cecco)

• ½ cup dry white wine

• Parmigiano Reggiano

Method

• Bring a pot of salted water to a boil and cook the fettucine until al dente. Reserve some pasta water before draining.

• In a large pan, heat a generous drizzle of olive oil over medium heat. Add the onion and sauté until soft and slightly translucent.

• Add the mushrooms and crumble in the chicken bouillon. Let them cook undisturbed at first – they will release their own water, which creates the base of the sauce.

• Once the mushrooms soften and reduce, pour in the white wine. Let it simmer until fully evaporated.

• Add the cooked pasta directly into the pan. Turn the heat to high and begin tossing.

• Add a splash of reserved pasta water and a handful of Parmigiano Reggiano. Toss continuously until the sauce becomes glossy and lightly creamy.

• Adjust with more pasta water as needed, adding it slowly until you reach your desired consistency.

  Full notes and little details are included in the downloadable version