Bring a large pot of salted water to a boil. Add the fettuccini and cook for approximately 12 minutes or until al dente. Reserve half a cup of pasta water before draining.
While the pasta cooks, heat the olive oil and butter in a large frying pan over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become tender, about 5–7 minutes.
Add the cracked black pepper to the mushrooms and cook for an additional minute, allowing the pepper to toast and release its flavour.
Add the drained fettuccini to the pan with the mushrooms and pepper. Stir to combine then add the parmesan cheese with 1-2 tablespoons of the reserved pasta water. Stir to create a creamy sauce. Use additional pasta water until the desired consistency of the sauce is achieved.
Divide the pasta among serving plates. Drizzle with a little extra olive oil and garnish with additional Parmesan cheese and freshly cracked black pepper, if desired.
Ingredients
Directions
Bring a large pot of salted water to a boil. Add the fettuccini and cook for approximately 12 minutes or until al dente. Reserve half a cup of pasta water before draining.
While the pasta cooks, heat the olive oil and butter in a large frying pan over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become tender, about 5–7 minutes.
Add the cracked black pepper to the mushrooms and cook for an additional minute, allowing the pepper to toast and release its flavour.
Add the drained fettuccini to the pan with the mushrooms and pepper. Stir to combine then add the parmesan cheese with 1-2 tablespoons of the reserved pasta water. Stir to create a creamy sauce. Use additional pasta water until the desired consistency of the sauce is achieved.
Divide the pasta among serving plates. Drizzle with a little extra olive oil and garnish with additional Parmesan cheese and freshly cracked black pepper, if desired.