Fettuccine with chicken and mushrooms in creamy sauce. Recipe for cooking with tomatoes, vegetables, spinach. Photo step by step

Prepared by: Katerina

11/15/2020 Cooking time: 2 hours 0 minutes

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Cooking Italian pasta with porcini mushrooms. Tender, creamy and aromatic. It just melts in your mouth! Porcini mushrooms give a bright and rich taste, the dish turns out fantastically tasty.

General principles of cooking

Pasta is a fairly ancient dish of the Apennine Peninsula; kitchen utensils for preparing it were found in Etruscan burials. Spaghetti, sold all over the world, originated in Sicily; its variety, fettuccine, was created by the Italian restaurateur Alfredo di Lelio at the dawn of the 20th century. Alfredo's wife complained of loss of appetite after giving birth, and then he made tender “ribbons” in sauce for her.

This product has a wide range of uses, combining equally well with meat, seafood, vegetables and dairy products. Fettuccine with chicken and mushrooms is an Italian pasta that is eaten as an independent dish. They serve as a side dish with dressing. The main elements of the meal are served after the fettuccine, which is served first.

There are several recommendations and unspoken rules for using pastes:

“ribbons” are not cut with a knife, this is considered bad form;
the only utensil is a fork, although in the Italian countryside a spoon is also used with it;
to remove the pasta from the plate, first grab the sauce with a fork and only then roll the spaghetti;
hook 2-3 pasta at a time, raising the fork to chest height;
You shouldn’t rush in this matter, otherwise you might splatter the fettuccine;
when using a spoon, take it in the left hand and scoop up the sauce, dip the pasta rolled up with a fork in the right hand into the spoon, and only then lift it to the chest so that, lowering the fork, slowly wrap the spaghetti;
fettuccine is a high-calorie dish, which is why it is usually eaten at lunch;
quickly cooked spaghetti is not washed with water after cooking, draining the broth through a colander;
the dish is seasoned in different ways, but in traditional recipes the sauce always placed on top should not be mixed with the pasta;
“ribbons” and other spaghetti are eaten from the edges, so they are easier to detach and rewind;
To avoid dropping the pasta and sauce, they are served in wide, high-sided dishes.

Fettuccine is a universal type of spaghetti; it comes with a variety of dressings. These flat and long products, 1 cm thick, retain their elasticity when cooked, hold the sauce well and are easy to use. They should be poured into boiling water and cooked for about 5 minutes, after which you can drain the water, place the dish on a plate and pour the sauce over it. Italians eat spaghetti with a glass of infused, preferably dry, red wine or water, serving the dish with a basket of ciabatta or focaccia bread and the obligatory container of grated Parmesan cheese. This is done in case you want to add cheese.

Classic recipe

Fettuccine with chicken and mushrooms, served in fine dining establishments, is easy to make at home. Of the many variations of the dish, this recipe is one of the fastest and most common.

Ingredients

Proper preparation of the traditional Italian dish fettuccine has certain requirements for ingredients. To get a better look at the mushrooms, it is recommended to buy them by weight. In fettuccine, porcini mushrooms are preferably used; easily digestible champignons are most often used.

When choosing them, they are guided by the following criteria:

dryness;
if juice begins to flow when you press on the cap, the champignon is not suitable;
elasticity;
size is no more than average, younger mushrooms have a more pronounced aroma, taste and high level of vitamins;
the presence of a white film in the area where the stem meets the cap;
hardness;
integrity.

Spaghetti sold in stores are divided into 3 types: A, B and C. Fettuccine made from durum flour belongs to the 1st category of products. Their only ingredients are water and flour; there are no eggs or egg mixture. To immediately assess the quality of the “ribbons”, it is recommended to buy them in transparent packaging, and it must be airtight.

Store-bought fettuccine rolled into nests has an amber-yellow color with small darkening on the surface, this is a sign of the flour used and traces of grinding, respectively. The strips should be solid and as smooth as possible. If it is possible to break one of them, you should pay attention to its internal appearance. It should match the outside and be slightly glassy.

The list of ingredients for the classic recipe includes:

230 g porcini mushrooms;
250 g fettuccine;
3 tbsp. l. olive oil;
330 g chicken fillet;
4 cloves of garlic;
salt and black pepper to taste,
60 g cheese;
1 bunch of fresh parsley;
400 ml medium fat cream.

Step-by-step cooking process

Fettuccine with chicken and mushrooms in creamy sauce is usually cooked for no more than 1 hour:

The meat is cut into small pieces, after which it is left to marinate with black pepper and salt for 15-30 minutes.
Peeled and washed mushrooms are cut into slices.
The garlic must be chopped.
For the fettuccine, heat a pan of water. Spaghetti is poured into lightly salted boiling water, boiling for 5-7 minutes. and draining the water through a colander, setting aside a little just in case.

Before you cook fettuccine with chicken and mushrooms, you need to cook the pasta.
Read also: How to cook a biscuit in the microwave in 5 minutes: recipes and tips
Pour oil into a heated high-sided frying pan and lightly fry the marinated meat in it.
Mushrooms are added to the still-cooking chicken, then the products are completely fried, stirring them.
The final touch is to sprinkle the contents of the pan with garlic and pour room temperature cream into it. The sauce is removed from the heat after boiling.

Chicken, mushrooms and spaghetti are placed on a plate and covered with sauce, to which chopped parsley is added. If the sauce is too thick, you can dilute it with the remaining broth from the fettuccine.

What can I add?

Half the amount of olive oil is sometimes replaced with butter. While sautéing the meat, you can add a medium-sized onion cut into cubes. For a more piquant taste, 40 g of grated Parmesan is used in fettuccine. 20 g of them are poured into the frying pan along with the mushrooms; the rest can be used to cover the finished dish. Also, the “ribbons” drenched in sauce are complemented with pepper and a pinch of Provençal herbs.

With tomatoes

The recipe for “ribbons” with tomatoes is more often used in the summer; with its help, you can quickly prepare a hearty vegetarian version of fettuccine with a rich and bright taste.

Preparation next.

Ingredients

For this dish you will need regular seasonal products, fermented milk products and spices:

1 bunch of greens;
3 tbsp. l. vegetable oil;
2-3 cloves of garlic;
2 tomatoes;
1-2 bell peppers;
200 g fettuccine;
2 tbsp. l. sour cream;
salt, garlic pepper, pepper mixture and paprika according to preference;
1 large onion.

It is recommended to use thicker sour cream, preferably homemade. The amount and type of spices used can be changed at your discretion.

Step-by-step cooking process

The tomato version of this pasta will take about 20 minutes to prepare:

Fettuccine is boiled in boiling water for 5-7 minutes.
Pour chopped onions into a heated frying pan with vegetable oil to sauté at low power.
Chopped bell peppers are added to the onions; the products should be cooked until soft.
Tomatoes chopped into small cubes are next fried, poured into onions and bell peppers and cooked to an identical state.
The sauce is supplemented with sour cream; when it melts in the pan, add spices.
After thoroughly mixing the dressing, add chopped garlic and herbs to it and mix again.
The sauce is left to simmer for about another minute, then the stove is turned off and the dressing is poured over the “ribbons” laid out in the dishes.

Cooked in creamy sour cream sauce

When you don’t have mushrooms or chicken on hand, but want something special, you can easily prepare a creamy sour cream sauce and delicious pasta. To do this, you need only a few ingredients for ready-made 400 g of pasta:

sour cream 15% fat - 200 g;
100 g cream;
1 ml lemon juice;
2 tbsp. mixtures of Italian herbs;
18 g butter;
55 g cheese.

Boil the fettuccine. Place the half-cooked pasta in a colander and add oil to the pan where it was cooked. Swirl the paste back into the container with the oil. Pour in sour cream, cream, and a little lemon juice.

With vegetables

There are many variations in preparing vegetable fettuccine. The recipe for this version of the dish was compiled according to the recommendations of the Italian actress and culinary expert Sophia Loren.

Ingredients

Luxurious fettuccine with vegetables, made according to Sophia Loren's method, stands out for its taste due to the rich list of ingredients, which include alcohol.

The components are presented for 4 servings:

several tbsp. l. olive oil (optional);
2 tbsp. l. grated parmesan;
1 large carrot;
3 cloves of garlic;
1 large zucchini;
¼ cans of pitted olives;
1 bay leaf;
1 tomato;
250 ml dry white wine;
250 g fettuccine;
0.5 large spinach launch;
Italian herbs, ground black pepper and salt according to preference.

Step-by-step cooking process

Preparing fettuccine with vegetables will take about half an hour:

Peeled and washed zucchini and carrots are cut into long thin strips. For convenience, you can use a vegetable peeler.
Pour water into the pan and bring it to a boil, then pour it into a separate container with spinach.
The plant should be left to steep for 5 minutes, after which the boiling water is poured through a colander, the spinach is squeezed and chopped.
The outer cover is removed from the tomatoes, cut into small pieces, and then mixed until smooth with Italian herbs, salt, ground pepper, Parmesan, 2 cloves of garlic, minced from 3, and olives. For convenience and speed of the process, you can use a blender.
Pour 2 liters of water into the pan, bring it to a boil, then add 0.5 tbsp. l. olive oil, bay leaf and white wine.
The composition is boiled a second time, salted a little and “ribbons” are cooked in it according to the standard method.
In a heated frying pan with olive oil for 5 minutes. fry carrots and zucchini.
Add chopped spinach with 3 pressed cloves of garlic and leave to simmer for another minute.

Fried vegetables are mixed with boiled “ribbons”, then the dish is seasoned. For added piquancy, you can additionally sprinkle it with grated or thinly sliced Parmesan cheese.

With spinach

Spinach is considered beneficial for men and is used in many Italian dishes. It is also widely used in fettuccine recipes with vegetables.

This light dish is an evening dish, notable for its use of small cherry tomatoes and speed of preparation.

Ingredients

“Ribbons” using this method may also appeal to vegetarians; there is no meat in the list of ingredients:

10 g parmesan;
50 ml olive oil;
a handful of cherry tomatoes;
150 g fettuccine;
1 bunch of spinach;
salt according to preference.

Step-by-step cooking process

Juicy fettuccine with spinach can be prepared in just 10 minutes:

Lightly salted water is boiled in a saucepan, after which the “ribbons” are poured into it.
Fettuccine is boiled for 5 minutes, then the water is drained.
The pasta is poured with olive oil.
Chopped spinach is poured into a dish and stirred.
Place the pasta in a bowl, evenly distributing halved cherry tomatoes on top and sprinkling the dish with grated Parmesan.

With minced chicken

“Ribbons” with minced chicken are very popular among Italian culinary lovers.

This recipe is not inferior in taste to its restaurant counterparts. Contrary to Italian traditions, in the West and East this hearty pasta is also eaten in the evening, often served as a second course.

Ingredients

Ingredients are given for 1 serving:

1 tsp. mustard;
1 tbsp. l. sour cream;
50 g fettuccine;
1 tsp. olive oil;
50 g processed cheese;
1 garlic;
150 g minced chicken;
Provençal herbs, salt, herbs and ground black pepper according to preference.

Step-by-step cooking process

Preparing fettuccine with minced chicken will take about 30 minutes:

Add minced meat for frying to a heated frying pan with olive oil.
The chicken is mixed with sour cream, slightly diluting the mixture with water. This should be simmered for 2 minutes.
The minced meat is complemented with finely grated cheese, mustard and pressed garlic.
Cover the thoroughly mixed dressing and simmer on low power for several minutes. The sauce should be slightly liquid; if the consistency is too thick, it can be further diluted with water from the “ribbons” broth.
The last to add salt and dry Provençal herbs to the seasoning, mix thoroughly and remove from heat.
Pour water into a saucepan, bring to a boil and cook the fettuccine in it, then drain the water through a colander.
In this recipe, the products are placed in a frying pan with the sauce, mixed together and heated for several minutes.
The dish is placed in a bowl, sprinkled with black pepper and herbs.

With bacon

Fettuccine with chicken and mushrooms is not the only way to prepare “ribbons” in a creamy sauce.

This recipe with bacon is also served with it. Aromatic porcini mushrooms are used as an element of the dressing. Bacon is often found in traditional Italian pastas fettuccine and carbonara, along with cream, being an integral component of many of their recipes.

Ingredients

The recipe is in many ways similar to carbonara pasta in its ingredients, but the final taste largely depends on their ratio.

At the same time, the carbonara uses not a creamy dressing, but bechamel sauce:

¼ glass of dry white wine;
300-400 g of champignons or other porcini mushrooms;
200 g parmesan or similar cheese;
160 g raw smoked bacon;
400 ml cream 20% fat;
400 g fettuccine;
spices;
olive oil.

You can also add garlic, rosemary, onion, and thyme to the sauce being prepared, although the dish has a very bright taste even without them.

Step-by-step cooking process

Strict adherence to these recommendations will ensure restaurant quality “ribbons”.

It is better to make the sauce together with the filling; their preparation does not require separate steps:

Pour fettuccine into a saucepan with slightly salted boiling water, cook for 5-7 minutes, drain the broth and set aside.
Part of the number of mushrooms is set aside for decoration.
Bacon cut into strips is placed in a properly heated frying pan; the lack of oil is compensated by the melted fat.
While the bacon begins to fry, the bulk of the mushrooms are cut into small pieces and sautéed along with the meat for several minutes.
During this time, you can grate the cheese on a grater with as small holes as possible.
Lower the heat into the pan and pour white wine into it, waiting no longer than 3 minutes for it to evaporate.
Add cheese and cream to the future sauce, then slowly mix it. Cook until thick to your liking, seasoning at the end.
Mushrooms for decoration are cut into thin slices, frying them separately in vegetable oil until they acquire a golden hue.
The dressing is mixed with the finished “ribbons”.

The dish is placed in a bowl, decorated with fresh herbs and fried mushrooms around the edges.

Features and traditions of use

Fettuccine, like other pastas, is a fairly filling meal . Most often, this pasta is served as a main dish. A plate of well-cooked pasta can be a great lunch or dinner. Such food saturates and gives strength.

But once or twice a week you can treat yourself to such tasty and satisfying food.

Do you know how to cook delicious pasta with squid in creamy sauce? You will find the original recipe on the pages of our website!

You will find a classic recipe for Italian pasta with shrimp in creamy garlic sauce in the next article.

Read about how to properly prepare fettuccine with chicken and mushrooms, as well as some recommendations from Italian chefs here: https://expertitaly.ru/italyanskaya-kuhnya/pasta/fetuchini-s-kuritsey-i-gribami.html .

With mushrooms

Even a novice cook can handle nutritious mushroom “ribbons”. The recipe contains fermented milk products.

Ingredients

The components are presented for 2-3 servings:

250 g heavy cream;
100 g hard cheese;
2-3 cloves of garlic;
400 g fettuccine;
50 g butter;
400 g champignons or other porcini mushrooms;
dried basil, salt and ground black pepper according to preference.

If desired, fettuccine with mushrooms can be supplemented with dried herbs, which provide the sauce with more piquancy, soft cream cheese, ground white pepper and other spices to your taste.

Step-by-step cooking process

If fettuccine is not available, you can use other pasta made with durum wheat flour instead:

First, boil the fettuccine in salted boiling water, draining the water through a colander and setting the pasta aside.
Peeled and washed mushrooms are cut into slices lengthwise, or the stems into circles, and the caps into slices.
Heat the butter in a well-heated frying pan, then start frying the mushrooms for 10-15 minutes. They should be turned over regularly.
Chopped peeled garlic is added to the mushrooms after 5-7 minutes. after the start of frying.
The sauce is peppered, seasoned with basil, then cream is poured in.
The dressing is prepared for about 10 more minutes, during which it is mixed with grated cheese, preferably Parmesan. Its transition to a melted state can be considered an indicator of the readiness of the sauce.
The pasta is mixed with the dressing carefully to avoid damage to the “ribbons”.

Step-by-step preparation of fettuccine with mushrooms in creamy sauce

Italians knead and cut their own pasta dough. To speed up the process, you can purchase ready-made dried paste for Fettuccine. But how to cook fettuccine with mushrooms yourself? Below is a list of ingredients, step-by-step instructions or diagram, as well as a photo.

Ingredients for fettuccine with mushrooms

Ingredients for a delicious Italian dish

Champignons or porcini mushrooms 450-500 gr.
Parmesan cheese 60 gr.
Salt (to taste).
Heavy cream (from 20%) 0.5 liters.
A quarter glass of dry white wine.
Two or three onions.
For frying you will need 100 ml of vegetable oil (preferably olive oil).
Pasta 300 gr. (preferably from durum wheat).
Italian seasoning, dried basil.
Ground black pepper to taste.
Garlic to taste.
Butter.

Cooking Fettuccine with mushrooms in creamy sauce

Step 1: Start with the sauce

You need to pour olive oil into a frying pan and melt the butter in the same place. The combination of their flavors will make the dish perfect.
You can add slightly crushed garlic to the heated oil. He must give his juice. Fry it for 2-3 minutes.
After this, the garlic must be removed.

Step 2. The most important

The recipe involves the use of mushrooms. They are the highlight of the dish, so they must be prepared with care. You should not soak them in water, as the mushrooms absorb liquid, causing them to lose their best taste. You can use a brush to clean them.

After carefully washing the mushrooms, they need to be dried well. A colander is suitable for this.
While the mushrooms are getting rid of excess moisture, you can start working on the onions. Chop two large or three small onions. Advice. To prevent onions from getting into your eyes, frequently wet the knife with running water. It absorbs those caustic substances that make people cry.

Step 3. Frying mushrooms with onions

Mushrooms can be cut at your discretion: into plates or arbitrary pieces.
After that, we send them to the frying pan. Fry the mushrooms carefully, stirring constantly to avoid burning.
The juice should completely evaporate. This will be a signal that you can add pre-cooked onions.
When the mushrooms and onions acquire a golden color, and the kitchen is filled with an indescribable aroma, it will be time to use your favorite Italian seasonings, salt and pepper.
Many people also add dry white wine to the mushrooms, which gives the dish sourness and its own exquisite aroma.

Step 4. Making a complete sauce

Add cream to the pan with mushrooms and onions. Cooking time will be about 10 minutes. It is worth considering that the pasta sauce should not be too thick. To avoid this, you can add a little boiled water to the pan.
If you cooked the pasta before you started preparing the sauce, you can use the broth left over from cooking.

Step 5. Boil the noodles

Now send the pasta or fettuccine to cook. The water must be salted. Advice. To prevent the pasta from sticking together, you can add a little vegetable oil to the water. Chefs recommend cooking pasta to a state called al dente. In our opinion, this is undercooked pasta.
After cooking, place the pasta in a colander and melt a little butter in it.

Step 6. The most delicious

Now it's all up to you. You can send the pasta directly into the pan, or you can put it beautifully on plates, pour over the sauce and sprinkle with grated Parmesan. Advice. Try adding a few drops of olive oil with white truffle to the finished dish. This will give it a subtle cheese and mushroom aroma.

With shrimps

Cream sauce, which enriches the taste of the dish, is used in this recipe. Fettuccine with seafood made using this method is served mainly in the evening.

Ingredients

The canonical recipe uses raw shrimp, but boiled shrimp can also be used if desired.

The components are presented for 4-6 servings:

1 lemon;
1 pack of fettuccine;
2 cups medium fat cream;
1 tsp each dried thyme and marjoram;
3-5 garlic cloves;
0.5 tsp. red hot pepper powder;
¼ glass of white wine;
½ kg tiger shrimp;
olive oil for frying;
parmesan, parsley, salt and cayenne pepper and ground black pepper to taste.

Low-fat cream is also used in cooking, but then to thicken the dressing you will need to pour 2 tbsp into it. l. flour diluted with water.

Step-by-step cooking process

About 3 hours before the start of cooking, the shrimp are defrosted at home.

Next, clean the entrails and shells, wash them, lightly salt them and sprinkle them with lemon juice.

Recipe:

“Ribbons” are cooked in accordance with the recommendations on the wrapper, not completely draining the salted boiling water. The remainder is kept separate from the pasta in case you need to thin out a sauce that is too thick.
In a properly heated frying pan with olive oil for 1-2 minutes. sauté heavily crushed or pressed garlic.
The roasting process is continued for another 1 minute. after pouring wine into the garlic.
The sauce is supplemented with cream, salt, pepper, seasoned with other spices and mixed.
Simmer the mixture on low power for 3-5 minutes until the dressing thickens.
Shrimp are placed in the sauce. With boiled ones, the dish will be ready in a couple of minutes, while raw ones need to be simmered for about 5 minutes. A sign of readiness is that they acquire a pinkish tint. If you overcook the shrimp, they will become tough and lose their flavor.
Place the fettuccine on a plate, pour over the dressing and garnish with grated cheese and chopped parsley.

Secret No. 1. How to cook fettuccine

As you know, Italians eat almost nothing but pasta. And fettuccine is another variety of it. Literally translated as “ribbons”. Indeed, twisted strips are sold in packs, long but thin. The width of one strip does not exceed 10 mm.

The ideal fettuccine is one that is homemade and not bought in a store. This process is very labor-intensive, and not all housewives are able to master it. But if you have already decided to prepare a real Italian dinner, then you should work hard for your household. Let's look at how to cook fettuccine:

For this you will need:

5 eggs;
2 tbsp flour;
2 tbsp. olive oil;
½ tsp. salt;
45 ml water.

Sift the flour and pour it onto the table. Make a depression in the middle, like a volcano crater. Break the eggs there, pour in the oil and salt. Add water little by little, constantly picking up flour from the edges so that nothing spills out of the “crater.”

Important: if you take two whole eggs and six yolks, the noodles will take on a beautiful sunny shade.

Knead a stiff but pliable dough. Place in a bowl and cover with a clean towel. Give him a rest while you do other household chores.

When the whole house is cleaned and an episode of your favorite TV series has been watched, return to the kitchen. We will cut out the fettuccine. And here everything is simple: roll out a thin layer. You can take only part of the dough, it will be more convenient. The thickness should be approximately 1-2 mm. Take a knife or a special round cutter (like the one used to cut pizza) and, with confident movements, cut narrow strips of one centimeter.

With salmon

A striking example of the versatility of “ribbons” is the success of this pasta with fish as the main ingredient. This high-calorie recipe is best eaten at lunch.

Ingredients

Fish fettuccine includes a list of ingredients that provide the pasta with a whole range of flavors.

The components are presented for 4 servings:

1 tbsp. l. butter;
1 onion;
400 g fettuccine;
2 ml vegetable oil;
200 g cream;
100 ml chicken broth;
300 g salmon fillet;
parsley, ground black pepper and salt to taste.

Step-by-step cooking process

Cooking time will be about 40 minutes:

The fish is washed and after it dries, cut into medium-sized pieces.
The butter is melted in a heating frying pan to fry the onions.
Cook the chopped onion in a frying pan until it turns golden, then add the salmon.
Fry the fish for about 3 minutes, without ceasing to stir the contents of the pan.
The next ingredient in the sauce is chicken broth, which should boil away.
Cream is poured into the pan, then the dressing is peppered, salted, mixed thoroughly and left to cook, covered, until the salmon is cooked.
The “ribbons” boiled according to the standard method are placed on the fish, mixed and left on the fire for another 2 minutes.
The dish is decorated with greens.

Preparing the famous Italian dish usually does not cause difficulties, but there are a number of nuances, taking into account which will help to significantly facilitate and optimize this process:

The pasta should not be cooked all the way, this is called “al dente”. To ensure that the pasta is slightly undercooked, remove it from the boiling water a couple of minutes before the cooking time indicated on the package expires.
Water should be poured into the pan based on the ratio of 1 liter per 100 g of pasta.
About 100 ml of water after boiling can be saved in case you need to dilute the sauce.
It is useful to add 1 tbsp to the finished “ribbons”. l. olive oil, so they don’t stick together.
Shortly before preparing the sauce, the cheese can be placed in the freezer for easy grating.
The finished dressing becomes thicker as it cools.

The tips apply to the most popular “ribbons” with chicken and mushrooms in creamy sauce, as well as to other recipes. Traditionally, when preparing dishes with fettuccine, homemade pasta is used, but store-bought pasta is also suitable, where they can be sold in regular and color-changing flavors. Most recipes for this pasta, popular for the availability of ingredients and speed of preparation, use “ribbons” without additives.

Recipes for fettuccine with porcini mushrooms

To boil noodles from egg flour, 5 minutes will be enough. You can use spices when cooking. Popular Italian herbs: basil, lemongrass, rosemary, savory. Both fresh and dried seasonings are actively used.

Fettuccine with porcini mushrooms in creamy sauce

For this dish you need the following ingredients:

heavy cream – 680 ml;
pasta – 170 g;
grated parmesan – 100 g;
olive oil – 90 ml;
dried porcini mushrooms – 50 g;
champignons – 25 g;
shallot;
fresh parsley leaves.

You can add ground nutmeg to the snack.

Cooking process:

Pour dried mushrooms with a glass of water and cook over low heat for 13-17 minutes.
Strain through a fine sieve, do not discard the liquid.
Boil pasta in salted water, set aside.
Fry chopped shallots in olive oil, add champignon slices.
Cook for 50-70 seconds, pour heavy cream over the ingredients.
Simmer, stirring, over medium heat for 3-5 minutes. Sprinkle with cheese.
Place the prepared noodles, slices of porcini mushrooms into the frying pan, stir so that the cream evenly covers all components of the dish.

Advice! It is better to prepare the creamy sauce in advance and store it in an airtight container for up to two days. This will shorten the preparation of the flavorful treat.

Fettuccine with chicken and porcini mushrooms

The spicy dressing complements the side dish and highlights the taste and texture of tender chicken meat.

Products used:

chicken fillet – 400 g;
fettuccine – 150 g;
asparagus – 115 g;
heavy cream – 100 ml;
olive oil – 30 ml;
dried porcini mushrooms – 30 g;
white or yellow onions;
clove of garlic.

Asparagus can be replaced with green beans

Cooking process:

Pour enough boiling water over dried mushrooms, leave for 25-30 minutes, strain.
Fry chopped onion and garlic until soft.
Add chicken fillet, cook for 8-10 minutes, turning occasionally so that the meat is evenly fried.
Slowly whisk in the cream and cook for 5-10 minutes or until the sauce thickens. Season to taste with spices (tarragon, garlic powder).
Prepare fettuccine according to package instructions and drain.
Fry asparagus with olive oil or boil in boiling water for 1-3 minutes.

Advice! You can make a dietary snack by replacing pasta with a light salad of seasonal vegetables.

To the dish you can add several halves of juicy cherry tomatoes and 1 tsp. lemon juice.

Fettuccine with porcini mushrooms and bacon

The recipe for a classic Italian dish includes the following ingredients:

fettuccine or linguine – 200 g;
cream or milk – 100 ml;
dried porcini mushrooms – 40 g;
vegetable oil – 20 ml;
truffle oil – 10 ml;
ham or bacon.

You can use not only fettuccine, but also spaghetti or tagliatelle

Cooking process:

Cook pasta in salted water according to package directions. Important! Once the water boils, the pasta will take 3-4 minutes to cook.
While the pasta is cooking, fry the chopped bacon in a tablespoon of oil over medium heat until the meat is fatty and crispy.
Add mushroom pieces and simmer for 5-8 minutes over medium heat.
Place hot pasta in a frying pan, add truffle oil and cream, mix gently.

Flat noodles quickly absorb sauce. To make the creamy dressing less thick and concentrated, mix it with water or broth.

Fettuccine with porcini mushroom cream

A delicate creamy sauce will make even a simple dish look like a restaurant. Therefore, it is added not only to pasta, but also to rice, couscous, and potatoes.

Products used:

fettuccine – 180 g;
heavy cream – 90 ml;
grated parmesan – 60 g;
dried porcini mushrooms – 35 g;
butter – 30 g;
garlic, shallots.

The dish is best served fresh, immediately after preparation.

Cooking process:

Pour boiling water over the mushrooms and leave for 20 minutes to soften. Strain, but set aside the water containing the mushrooms for the sauce.
Cook the pasta in a saucepan of boiling salted water until it is al dente.
Melt the butter in a frying pan, fry the diced onion until golden brown (2-4 minutes).
Add mushroom slices, cook for 2 minutes.
Add 100-180 ml of prepared liquid and cream, cook until the light sauce thickens.
Transfer the finished pasta to the frying pan and mix thoroughly. Season with cheese and aromatic spices.

The thick sauce is often served with meat steaks and vegetable casseroles. It can also serve as a base for cream soup.