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5 oz. egg fettuccini
5 oz. spinach fettuccini
1/4 lb. butter
1 pt. whipping cream
3 tbsp. chicken stock, plus more as needed
salt and freshly ground pepper, to taste
1/4 cup Parmesan cheese
6 medium-size mushrooms, halved
1 cup coarsely chopped walnuts
grated Parmesan cheese (optional)
Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain.
Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. Stir in the chicken stock, salt and pepper. Add the drained noodles and mix well. Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. Stir in the mushroom halves.
Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired.
5 oz. spinach fettuccini
1/4 lb. butter
1 pt. whipping cream
3 tbsp. chicken stock, plus more as needed
salt and freshly ground pepper, to taste
1/4 cup Parmesan cheese
6 medium-size mushrooms, halved
1 cup coarsely chopped walnuts
grated Parmesan cheese (optional)
Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain.
Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. Stir in the chicken stock, salt and pepper. Add the drained noodles and mix well. Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. Stir in the mushroom halves.
Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired.
