Fettuccine con Funghi Champignon e Panna

Cook the fettuccine according to package instructions until al dente.

In a pan, heat the olive oil and butter over medium heat.

Add minced garlic and sauté until fragrant.

Add the sliced champignon mushrooms and cook until they are golden brown.

Pour in the fresh cream and stir to combine.

Season with salt, pepper, and add the spicy chili to taste.

Add the cooked fettuccine to the pan and toss to coat in the sauce.

Serve garnished with chopped parsley and grated cheese.

Spice Level:

Dietary

Allergens