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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roasting the Mushrooms
Preheat your oven to 425°F (220°C). Clean the mushrooms and slice them. Toss them with olive oil, minced garlic, salt, and black pepper in a bowl. Spread them out on a baking sheet in a single layer and roast for 15-20 minutes until they are golden and tender.
- 2
Cooking the Fettuccine
In a large pot, bring salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- 3
Making the Parmesan Crema
In a saucepan over medium heat, combine the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency. Stir in the chopped rosemary.
- 4
Combining Everything
In a large skillet, combine the drained fettuccine with the roasted mushrooms and Parmesan crema. Toss gently to combine everything well. Season with additional salt and black pepper to taste.
- 5
Serving
Serve immediately, garnished with extra Parmesan cheese and fresh rosemary if desired.