
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:
- 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.
- 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.
- Bring water to boil with a pinch of salt and add the fettuccine pasta. Cook for about 8 minutes for al dente.
- 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.
