Parmesan Cream Fettuccine
Cook Time 15 minutes
Servings 2
Ingredients
300ml cooking cream
250g fresh fettuccine
6 button mushrooms, finely sliced
½ tsp truffle oil (optional)
¾ cup Parmesan reggiano
20g butter
2 eggs, fried
Salt & pepper
Method
Bring a large pot of salted water to a boil. Cook pasta until al dente.
Melt butter in a large pan. Add cream and bring to a simmer. Turn the heat to low and sprinkle in parmesan cheese and season. Constantly stir with a spatula until the cheese has melted into the cream and become thick and glossy.
Add drained pasta to the pan and the truffle oil, and coat.
Serve in shallow bowls with egg on top, together with slices of mushrooms and extra parmesan sauce.