Fettuccine pasta with mushrooms in cream sauce

Step-by-step cooking

1. Step 1:

   

   How to make fettuccine with mushrooms in cream sauce? Prepare the ingredients according to the list. Take cream of any fat content. Pasta is not necessarily fettuccine, any pasta of your choice will do. Champignons - fresh or pickled. You can replace them with other mushrooms. Instead of parmesan, you can take any hard cheese.

2. Step 2:

   

   Peel and chop the garlic with a knife. You can pass it through the press, it will be faster.

3. Step 3:

   

   In a saucepan with a thick bottom, heat olive (or any other vegetable) and butter and fry the garlic for 1 minute, stirring.

4. Step 4:

   

   Wash, dry and chop the mushrooms coarsely. Wash and dry the rosemary sprigs.

5. Step 5:

   

   Add champignons, herbs and rosemary sprigs to a saucepan with garlic. Fry the mushrooms over medium heat, stirring, for about 3-5 minutes.

6. Step 6:

   

   Pour cream into a saucepan.

7. Step 7:

   

   Bring the mushroom sauce to a boil and reduce the heat under the saucepan.

9. Step 8:

   

   Wash the raw chicken egg and dry it with napkins. Beat the egg into a bowl and beat it well with a whisk. Then pour the beaten egg into the hot sauce, stirring it with a spatula at the same time.

10. Step 9:

    

    Sift the flour and add parts to the sauce, stirring constantly so that no lumps form.

11. Step 10:

    

    Grate the parmesan.

12. Step 11:

    

    Add grated cheese to the sauce and stir it until all the cheese melts.

13. Step 12:

    

    Salt the sauce to taste, pepper if desired.

14. Step 13:

    

    Boil fettuccine in plenty of water for about 6 minutes until al dente. Put the finished pasta in a colander.

15. Step 14:

    

    You can separately heat a frying pan and mix pasta with sauce in it - if there is no place for this in the saucepan. Heat the pasta, stirring, for about 3-4 minutes. Serve fettuccine hot!