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Fettucine Fauci with Fresh Mushrooms

Fettucine Fauci ai Funghi Freschi
This recipe by Mary Ann Esposito was created in honor of NIAF’s 2020 honoree, Dr Anthony Fauci. Heat the olive oil in a large saute pan over medium heat; add the leek and cook until mixture softens. Add the mushrooms and cook until they soften. Raise the heat to high and add the wine; allow most of it to evaporate. Add the thyme, salt and pepper. Cover and keep warm while fettucine is cooking. Bring a large pot of water to a boil; add 1 tablespoon salt and cook the fettucine until al dente, about 6 minutes. Drain the pasta, reserving 1/2 cup of pasta water. Add the fettucine to the mushroom mixture and stir to combine. In a small bowl combine the reserved pasta water and the mascarpone cheese and mix well. Stir into the mushroom mixture over low heat and mix gently until sauce is velvety looking. Serve hot with Parmigiano Reggiano cheese sprinkled over the top; add the cooked mushrooms for garnish.

Ingredients

Serves 4

8 ounces fettucine

2 tablespoons extra virgin olive oi

1 large leek, minced

2 cups diced mixed fresh mushrooms (porcini, button, shitake, oyster, (plus a few whole cooked mushrooms for garnish)

½ cup dry white wine

2 tablespoons fresh thyme leaves

Salt to taste

Grinding black pepper

½ cup pasta cooking water

½ cup mascarpone cheese at room temperature

Grated Parmigiano Reggiano cheese for sprinkling

Directions

This recipe by Mary Ann Esposito was created in honor of NIAF’s 2020 honoree, Dr Anthony Fauci. Fettucine Fauci with Fresh Mushrooms Fettucine Fauci ai Funghi Freschi Serves 4 8 ounces fettucine 2 tablespoons extra virgin olive oi 1 large leek, minced 2 cups diced mixed fresh mushrooms (porcini, button, shitake, oyster, (plus a few whole cooked mushrooms for garnish) ½ cup dry white wine 2 tablespoons fresh thyme leaves Salt to taste Grinding black pepper ½ cup pasta cooking water ½ cup mascarpone cheese at room temperature Grated Parmigiano Reggiano cheese for sprinkling Heat the olive oil in a large saute pan over medium heat; add the leek and cook until mixture softens. Add the mushrooms and cook until they soften. Raise the heat to high and add the wine; allow most of it to evaporate. Add the thyme, salt and pepper. Cover and keep warm while fettucine is cooking. Bring a large pot of water to a boil; add 1 tablespoon salt and cook the fettucine until al dente, about 6 minutes. Drain the pasta, reserving 1/2 cup of pasta water. Add the fettucine to the mushroom mixture and stir to combine. In a small bowl combine the reserved pasta water and the mascarpone cheese and mix well. Stir into the mushroom mixture over low heat and mix gently until sauce is velvety looking. Serve hot with Parmigiano Reggiano cheese sprinkled over the top; add the cooked mushrooms for garnish.

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