Directions:
- Bring a large pot of water to a boil for the pasta; add the salt and cook the pasta to al dente (reserve a mug of cooking water just before draining the pasta).
- Thinly slice the mushrooms, then heat the oil in a large skillet over med-high heat.
- Add the mushrooms to the pan and saute until deeply browned and tender, 12-15 minutes, add the garlic, thyme, and sage midway.
- Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg.
- Deglaze the pan with the Marsala and stir for 30 seconds.
- Then add the cream; add the reserved starchy pasta cooking water, just enough to thin out the sauce to your liking.
- Drain the pasta and toss with the sauce, parsley, and cheese (top with ricotta, if using, for mixing into the fettuccine as you eat).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 766.58 Kcal (3210 kJ) | ||
| Calories from fat | 233.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.97g | 40% | |
|---|---|---|---|
| Cholesterol | 117.77mg | 39% | |
| Sodium | 992.44mg | 41% | |
| Potassium | 122.51mg | 3% | |
| Total Carbs | 111.77g | 37% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 20.8g | 42% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 4mg | 22% | |
| Calcium | 97.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 210.16 Kcal (880 kJ) | ||
| Calories from fat | 64.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 40% | |
|---|---|---|---|
| Cholesterol | 32.29mg | 39% | |
| Sodium | 272.08mg | 41% | |
| Potassium | 33.59mg | 3% | |
| Total Carbs | 30.64g | 37% | |
| Sugars | 0.94g | 14% | |
| Dietary Fiber | 1.43g | 21% | |
| Protein | 5.7g | 42% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 1.1mg | 22% | |
| Calcium | 26.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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