Why are air fryers flying off shelves? Hankering for fettuccine comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you.
In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm. When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly. Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula.
When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
Mushroom Fettuccine on plate with fork. I know you’re here and I know you’re ready for this romantically heavy fork-twist of creamy mushroom fettuccine. This creamy mushroom fettuccine is winter food at its most delushious. Like, if there was ever a reason to be a little less sad that it’s still winter and you’re going to stay in yet again for a date night, this would be it. Silky smooth noodles coated in just the right amount of luxurious sauce, speckled with garlic-buttery pan-roasted mushrooms. Here’s how this is going down. Because, some butter just tastes better, you know?
Prefer To Watch Instead Of Read? Date Night Mushroom Fettuccine – elegant and luscious and FIVE INGREDIENT EASY. Second: We throw in the mushrooms, and our garlic butter mushrooms become a creamy sauce. Now just stand there and watch, mesmerized, as it melts together. Season with salt and pepper, and that’s literally all there is to it. Mushrooms, butter, and heavy cream in pan on stove. Finally: We toss our creamy sauce in with the hot fettuccine.
A handful of finely grated Parmesan here and a little bit of reserved pasta water there are going to help the consistency get just right. At this point I recommend just grabbing your tongs and tossing it all around again and again and again and watching with pure delight as it all comes together. It’s hot, steamy, and SO GOOD. Honestly, this is mega date night material. Mushroom Fettuccine in pan bring served with tongs.
Just a tablespoon or two will do the trick. And suddenly you’re working with restaurant-level deliciousness in a matter of 30 minutes or less. Recommended eating scenarios include as a side for some nice pan-seared chicken or steak, as its own thing with a green salad to fill out the plate, or literally straight out of the pan as you stand in the kitchen in your sweats. I mean, I don’t want to make assumptions about your date nights, but I am Team Fettuccine in Sweats for life. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter.
Add the cream and the rest of the butter. Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan. Add mushroom sauce to the hot fettuccine in the pan. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right.
And now stand at the stove and eat it straight out the pan. The longer you let the fettuccine sit, the more water it might require to keep it creamy. Thank you to Land O’Lakes for sponsoring this post! This recipe is part of our best date night recipes page. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.