Fettuccine with Mushrooms
and Natural Goat Cheese
Ingredients
Fettuccine
200 g
Mushrooms
200 g
Goat cheese
100 g
Garlic
2 cloves, minced
Onion
1/4 of a piece, finely chopped
Heavy cream
Optional
Additions
Olive oil, salt, freshly ground black pepper, and dried chili flakes (to taste)
Preparation steps
STEP 1 - Pasta cooking
Cook the fettuccine in salted water until al dente. Reserve some of the cooking water.
STEP 2 - Sautéing and mushrooms
In a large pan, heat olive oil and sauté the onion and garlic until fragrant. Add the mushrooms and sauté over medium-high heat until they brown and release their moisture.
STEP 3 - Cheese emulsion
Lower the heat and add the crumbled goat cheese along with the reserved pasta water. Stir constantly until the cheese melts and creates a creamy emulsion. (You can add a splash of heavy cream if you want an even smoother texture).
STEP 4 - Final integration
Incorporate the pasta directly into the pan. Mix well so that each strand is covered by the cheese and mushroom sauce. If the mixture is too thick, add a little more of the reserved pasta water.
