Tagliatelle ai Finferli

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook fettuccine in a large pot of salted boiling water until al dente, about 8-10 minutes.

Drain the pasta, reserving some cooking water, and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and chopped shallots, sauté until fragrant, about 2-3 minutes.

Stir in cleaned and sliced chanterelle mushrooms, cooking until they soften, about 5-7 minutes.

Pour in white wine, scraping the bottom of the pan, and let simmer until reduced by half, about 3-4 minutes.

Add vegetable broth and bring to a simmer for 2-3 minutes.

Stir in heavy cream and cook until slightly thickened, about 3-4 minutes.

Combine the fettuccine with the mushroom sauce, adding reserved pasta water as needed to reach desired consistency.

Season with salt and black pepper to taste, and toss with grated parmesan cheese.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens