Tagliatelle in mushroom cream sauce
(Use this creamy sauce with fettuccine, papparadelle, tagliatelle, or bow ties. When she makes papparadelle, Maria D'Itria adds a couple of peeled and chopped tomatoes or tomato paste to the hot cream. It turns the sauce pink. Serves 4.)
3/4 pound fettucine, pappardelle, tagliatelle, or bow ties
1 tablespoon olive oil
3 tablespoons butter
3/4 cup heavy cream
Salt and pepper, to taste
3/4 pound fresh mushrooms, thinly sliced
1/2 cup freshly grated Parmesan
Pinch of grated nutmeg
1/2 cup Italian parsley leaves, chopped
Extra Parmesan (for serving)
1. Cook the pasta according to the package instructions.
2. In a large skillet, heat the oil. When it is hot, add 1 tablespoon of the butter. When it melts, stir in the cream, salt, and pepper. Cook 1 minute more.
3. In another skillet, heat the remaining 2 tablespoons butter. Cook the mushrooms over high heat, stirring constantly, for about 3 minutes. Add the mushrooms to the cream sauce with the Parmesan cheese and nutmeg.
4. Drain the pasta and transfer it to a large bowl. Pour the sauce into the bowl and toss gently but thoroughly. Sprinkle with parsley and serve with cheese.
Adapted from Maria D'Itria
