Fettuccini Al Fungi

Ingredients

• 1 lb fettuccini noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Bring a large pot of salted water to a boil. Add the fettuccini noodles and cook according to package instructions for al dente.
2. Heat olive oil in a large skillet over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 5 minutes.
3. Add white wine and cook, stirring occasionally, until liquid is reduced, about 7 minutes.
4. Stir in cream and Parmesan cheese. Simmer until sauce is thickened, about 4 minutes.
5. Drain cooked fettuccini and add to skillet. Toss to combine, season with salt and pepper, to taste.
6. Serve immediately, garnished with parsley, if desired.

Interesting Facts

• Fettuccini al Fungi is an Italian classic, originally created using wild mushrooms.
• The fresh parsley adds a bright and fresh flavor to the dish.
• The white wine helps to elevate the flavors of the mushrooms and Parmesan.