Fettuccine with Mushrooms and Fried Sage
Elevate your weeknight dinner game with this luxurious Fettuccine with Mushrooms and Fried Sage, a dish that pairs earthy flavors with creamy indulgence. Perfectly al dente fettuccine is coated in a velvety Parmesan cream sauce, studded with tender, golden cremini mushrooms sautéed in garlic and a splash of dry white wine. The star of the recipe is the crispy fried sage, whose nutty, herbaceous aroma adds a gourmet touch to every bite. Easy and ready in just under 40 minutes, this restaurant-worthy pasta is perfect for a cozy evening or when you’re entertaining guests. Garnished with fresh parsley and a final flourish of sage, it’s as beautiful as it is delicious. Your new go-to recipe for creamy mushroom pasta starts here!
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Ingredients
- 12 oz fettuccine pasta
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 12 fresh sage leaves
- 10 oz cremini mushrooms
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Step 2
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter is melted, add the sage leaves and fry for about 1 minute per side, or until crisp. Remove and set aside on a paper towel-lined plate.
Step 3
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once heated, add the mushrooms and cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and tender.
Step 4
Add the minced garlic to the mushrooms and cook for 1 minute, until fragrant.
Step 5
Pour in the dry white wine and let it simmer for 2-3 minutes, reducing slightly.
Step 6
Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
Step 7
Stir in the grated Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
Step 8
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 9
Serve the fettuccine in bowls or on plates. Garnish with the fried sage leaves and sprinkle with chopped parsley. Serve immediately.
Nutrition Facts
| Serving size | (1293.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3309.4 |
| Total Fat 190.3g | 0% |
| Saturated Fat 91.7g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 413mg | 0% |
| Sodium 2660.4mg | 0% |
| Total Carbohydrate 272.0g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 20.1g | |
| Protein 84.0g | 0% |
| Vitamin D 19.8IU | 0% |
| Calcium 1066.2mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1631.3mg | 0% |
Source of Calories