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Ingredients:

Fettuccine Pasta – 200 grams

Cepe Mushrooms – 30 grams

Heavy Cooking Cream – 50 ml

Demi-Glace Sauce – 20 ml

Glove Garlic – 1

Chopped Shallot – 1

Pinch Fresh Thyme – 1

Olive Oil – 10 ml

Shaved Parmesan – 10 grams

Salt

Pepper

Method:

  1. In a non-stick pan over high heat place the olive oil, chopped shallots, garlic and thyme, and sauté all ingredients for about 5 minutes.
  2. Add the porcini mushroom deglaze with the demi-glace sauce, heavy cooking cream and salt and pepper. Reduce the sauce to half until a creamy smooth sauce forms.
  3. Bring water to boil with a pinch of salt and add the fettuccine pasta. Cook for about 8 minutes for al dente.
  4. Take the pasta from the water directly to the saucepan. Mix all together in a serving plate and add the shaved parmesan.

Wine Recommendations:

Saurwien Nom Pinot Noir 2018 – On the nose, orange rind, toasted cocoa bean, rose hip and cherry. On the palate black cherry fruit, hibiscus, garrigue, umami, roasted chestnuts, velvety, firm tannins, and balanced acidity.

Saurwien Nom Pinot Noir 2018 - Parmesan Fettucine pasta