Creamy Fettuccine with Porcini Mushrooms

Pasta needs to cook at a full boil to ensure an even al dente texture. The sauce, made of cream, porcini, and porcini soaking liquid, simmers and reduces for a short time to thicken it enough to cling to the pasta.

Yield: 6 servings (serving size: 1 cup pasta mixture, 1 tablespoon cheese, and 1 teaspoon chives)

Ingredients

• 1/2  cup  boiling water
• 1/4  cup  dried porcini mushrooms (about 1/4 ounce)
• 12  ounces  uncooked fettuccine
• 1/2  cup  whipping cream
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 6  tablespoons  grated Parmigiano-Reggiano cheese
• 2  tablespoons  (1-inch) cut fresh chives

Preparation

1. Combine 1/2 cup boiling water and mushrooms in a small bowl; cover and let stand 30 minutes or until soft. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.

2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.

3. Combine mushrooms and cream in a medium saucepan over medium heat; bring to a simmer. Stir in salt, pepper, and reserved mushroom soaking liquid; simmer 5 minutes or until slightly thickened. Add pasta and reserved 1/4 cup pasta water to pan; toss well to coat. Sprinkle with cheese and chives. Serve immediately.

Nutritional Information

Calories:

329 (29% from fat)

Fat:

10.6g (sat 5.6g,mono 2.2g,poly 0.4g)

Protein:

12.3g

Carbohydrate:

44.4g

Fiber:

2g

Cholesterol:

32mg

Iron:

2mg

Sodium:

430mg

Calcium:

116mg