Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Approximate recipe cost: $10.10
Approximate serve cost $2.52
Ingredients:
2tbspolive oil
50gbutter
300gmushrooms, sliced
1 ½tbspcracked black pepper
400gfettuccini
1tspsalt
1cupfreshly grated Parmesan cheese
Pasta water (reserved from cooking the fettuccine)
Extra olive oil, for serving
Method:
1
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.
2
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.
3
Add the cracked black pepper to the mushrooms and cook for an additional minute, allowing the pepper to toast and release its flavour.
4
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.
5
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
Approximate recipe cost: $10.10
Approximate serve cost $2.52
Ingredients:
2tbspolive oil
50gbutter
300gmushrooms, sliced
1 ½tbspcracked black pepper
400gfettuccini
1tspsalt
1cupfreshly grated Parmesan cheese
Pasta water (reserved from cooking the fettuccine)
Extra olive oil, for serving
Directions
Method:
1
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.
2
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.
3
Add the cracked black pepper to the mushrooms and cook for an additional minute, allowing the pepper to toast and release its flavour.
4
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.
5
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.
