How to cook pasta with champignons: photos, step-by-step recipes for dishes with pasta in various sauces. Pasta with champignons recipes with photos Mushroom sauce for pasta recipe

Spaghetti with mushrooms in creamy sauce is a great option for a simple, hearty dish that can be whipped up and served as lunch or dinner. Complemented with fried slices of champignons, wrapped in a velvety, delicately tasting creamy sauce, spaghetti turns out incredibly appetizing both in appearance and taste. This dish will help out when you want to quickly and with minimal effort provide a tasty meal to a guest, or you simply don’t have the time or desire to spend free hours at the stove. The hassle is minimal, and the dish turns out spectacular, nutritious and tasty. Try it!

To prepare pasta with mushrooms in creamy sauce you will need the following ingredients.

Cook the spaghetti in boiling salted water until half cooked, following the instructions on the package (I did 8-10 minutes - half the recommended 16-20 minutes of cooking until fully cooked). To speed up the cooking process, spaghetti can be cooked at the same time as preparing the sauce.

Strain the spaghetti and rinse with cold water. Reserve 1 cup of the pasta water to thin the sauce slightly if necessary.

Drizzle the spaghetti with a little olive or other vegetable oil and mix thoroughly.

Heat vegetable oil over medium heat. Add the champignons cut into thin slices and, stirring, fry for 7-8 minutes until the liquid that the mushrooms give has evaporated.

Add finely chopped garlic. Fry for another 1-2 minutes until fragrant.

Add 0.5-1 tsp. dried herbs and 1 tbsp. with a small pile of wheat flour, scattering the flour over the surface of the fried mushrooms in a thin layer. Stirring, fry the mixture for 1 minute.

Pour in the cream. Bring the mixture to a boil and cook for 2-3 minutes until thickened.

Taste the sauce and add salt and ground black pepper to taste.

Add spaghetti to sauce. Over low heat, bring the sauce to a boil again and simmer the spaghetti over low heat for another 2-3 minutes until it warms up and is fully cooked. Turn off the heat, sprinkle the dish with chopped parsley and serve.

Spaghetti with mushrooms in creamy sauce is ready.

Pasta is the most common Italian dish. Ideas and cooking technologies are so diverse that you can experiment endlessly, easily combining simple ingredients. A recipe for pasta in a creamy sauce with mushrooms and parmesan will be a great opportunity to surprise your household with an unusual presentation, nutritious, rich taste of pasta with mushrooms and creamy sauce.
We use royal champignons as mushrooms; you can use regular ones. You can use any pasta, but it’s better to take real Italian pasta: tagliatelle, fettuccine, pappardelle, farfalle. Small pastas such as capellini, trophie liguri, casarecce, and maltagliati are not suitable for this recipe. Small pasta, in the form of our noodles, small circles and other forms, is not suitable for this recipe, as it will not absorb all the sauce. In the absence of Italian pasta, use domestic pasta made from durum wheat.

TIME: 30 min.

Easy

Servings: 2

Ingredients

• champignons (cultivated) – 150 g;
• pasta (fettuccine) – 300 g;
• egg – 1 pc.;
• cream (20%) – 70 ml;
• onion – 1 pc.;
• garlic – 1 clove;
• flour – 15 g;
• butter – 15 g;
• Extra Virgin olive oil – 25 ml;
• cheese (parmesan) – 70 g;
• Provençal herbs (dried) – 10 g;
• thyme – 2-3 sprigs;
• salt – 20 g;
• pepper - to taste.

Preparation

Chop the white onion into small cubes. Heat the butter and olive oil in a saucepan, add the prepared onion, squeeze out the garlic and sauté until golden caramel color.
We select medium-sized champignons - the smallest ones - rinse them with cold water and dip the cap and stem with a paper towel, removing the remaining soil. We use them entirely without cleaning them; medium ones - the same, but cut in half; large ones can be peeled and cut into quarters.


Combine with fried onions, add a mixture of Provençal herbs and add a few sprigs of fresh thyme, mix thoroughly. We wait, without stopping stirring, until the mushrooms have reduced in size by about half and are well fried.


Add cream, bring to a boil.


We take out the champignons and put them in a separate bowl and set them aside. Beat the creamy sauce with onions, garlic and herbs de Provence in a blender, put on low heat, add a well-beaten egg (the white and yolk must be combined), stirring constantly.

Sprinkle flour through a sieve and mix well again, avoiding lump formation. And leave it on the stove for 30 seconds, then spread the parmesan grated on a coarse grater.


Now you need to stir the sauce until the cheese is completely melted.


Boil the pasta according to the manufacturer's recommendations until al dente (to the tooth), but for at least 6 minutes; add salt to the water during cooking. Drain the water without rinsing the pasta and set it aside.
Tip: to cook the pasta, it is best to use a wide pan; after boiling, be sure to carefully stir it with a spoon so that it does not stick to the walls and bottom of the pan. And keep an eye on the fire; after boiling, if you do not adjust the fire, the water may boil away and flood the stove.


Pour the sauce into the heated frying pan so that it just covers the bottom. Let it warm up a little, add the fried champignons and then the fettuccine. Shake the pan several times and stir the sauce into the pasta. Leave in the pan for 2 minutes, no more. 9


Serve the pasta with mushrooms in a creamy sauce immediately, garnished with a sprig of thyme. It turned out to be a delicious dish quickly and easily.
Advice: do not pour ketchup on this paste, this will only spoil it.


The remaining sauce can be stored in the refrigerator for 4 days; do not mix it with the pasta in advance. If the sauce can be stored, then the pasta is ideally boiled immediately before eating; there is no need to prepare extra pasta; after refrigeration, its taste changes for the worse.

Pasta is exactly the dish that you probably cook when you are short on time or don’t want to stand at the stove for a long time. We propose to slightly diversify traditional macaroni and cheese or navy pasta and cook it with mushrooms in a delicate creamy sauce.

The author of the site “Quick Recipes” has prepared the most delicious options for pasta with mushrooms in a creamy sauce: with white wine, with shrimp or a lean version. You can also cook delicious Italian pasta in a slow cooker. Choose the appropriate recipe and please your loved ones with a hearty and delicious lunch!

Ingredients:

• Champignons - 400 g;
• Feather type pasta - 400 g;
• Onions - 1–2 pcs.;
• Vegetable oil - how much will be needed;
• Lenten mayonnaise - 3 tbsp. spoons;
• Salt;
• Spices;
• Pepper.

Cooking method:

Wash and cut the champignons. Fry in vegetable oil for 10 minutes.

During this time, peel the onion, chop it finely and send it to the mushrooms. Simmer everything together, stirring, for about 15 minutes. At the end, add salt, pepper and spices. And also 2-3 tablespoons of lean mayonnaise.

Mix the mushrooms thoroughly in the pan and let simmer for another 2-3 minutes.

Boil feather pasta in salted water. It is advisable to pour 5 times more water than the mass of pasta. Place the boiled pasta in a colander.

Pour our mushrooms into the boiled pasta. Mix the pasta with mushrooms. Serve pasta with mushrooms in creamy sauce with fresh tomatoes and herbs.

Pasta with mushrooms in creamy sauce with cheese

Ingredients:

• Spaghetti 400 g;
• Champignons 300 g;
• Cream 200 ml;
• Onion 1 pc.;
• Butter 30 g;
• Vegetable oil 1 tbsp. l.;
• Parmesan cheese 25 g;
• Salt and pepper to taste.

Cooking method:

Cut the mushrooms into slices and fry in butter with the addition of vegetable oil. Wait until the juice from the mushrooms evaporates and they begin to fry. At this point add finely chopped onion.

Fry the onions and mushrooms until golden brown, add salt and pepper and add cream. Simmer for 10 minutes over low heat. If the sauce is very thick, add a little boiled water or mushroom broth.

Cook spaghetti. Drain them in a colander, add butter and place on plates. Pour mushroom sauce over the pasta and sprinkle with grated Parmesan.

Pasta in creamy sauce with white wine

Ingredients:

• Pasta 250 g;
• Champignons 250 g;
• Hard cheese 150 g;
• Low-fat cream 1 tbsp;
• White wine 2 tablespoons;
• Garlic 2 cloves;
• Cooking fat 30 g.

Cooking method:

Almost all Italian dishes are prepared with olive oil. Cut the champignons into slices, chop the garlic cloves, and fry in oil.

Pour in low-fat cream in a thin stream, stir with a wooden spatula. Add wine, aromatic seasonings and simmer covered over low heat until fully cooked.

Drain the hot and slightly undercooked pasta and add it to the frying pan with the mushroom sauce. Mix both ingredients and keep on fire for two minutes. Sprinkle the finished pasta with finely grated cheese. Don't skimp on the greens on your plate.

Pasta with porcini mushrooms in creamy sauce

Ingredients:

• Porcini mushrooms - 400 g;
• Olive oil - 50 ml;
• Garlic - 2 cloves;
• Cream 20–30% - 500 ml;
• Green basil - 2 sprigs;
• Dry white wine - 50 ml;
• Parmesan - 80 g;
• Tagliatelle (or spaghetti squares) - 360 g;
• Shallot - 1 pc.;
• Salt, pepper - to taste.

Cooking method:

Finely chop the peeled half of the onion. Also finely chop 2 cloves of garlic. Place the chopped onion and garlic in a heated frying pan with olive oil and fry for a few minutes until the onion is translucent.

Add well-cleaned and chopped porcini mushrooms into small pieces to a frying pan with fried onions and garlic. Leave for 5-7 minutes. Pour in a little wine, reduce the heat and cook the mushrooms until the liquid has evaporated by half.

Add cream to the mushrooms in the pan and continue cooking until thickened. Season the entire mixture with salt and pepper to taste.

Add the pasta, pre-cooked in salted water, to the mushrooms and leave to simmer for 5 minutes. Mix everything well and place on plates. Garnish the pasta with green basil and sprinkle with Parmesan.

Spaghetti and champignons in creamy sauce with garlic

Ingredients:

• Spaghetti or other type of pasta - 450 gr.;
• Fresh or frozen champignons 200–300 gr.;
• Cream 20% 500 ml.;
• Parmesan - 250 gr. 100–150 gr.;
• Onions - 1 pc.;
• Garlic - 5 rub. 3–4 cloves;
• Basil or other herbs as desired;
• Olive oil.

Cooking method:

Wash the champignons in cold water and cut into thin slices. Place the mushrooms in a frying pan with oil. Stir and leave to fry over medium heat. Add a little salt. Chop the onion and garlic into small pieces. Throw them into the pan after the moisture has come out of the champignons.

Stir and add a little more oil. Fry until the onion becomes transparent. This is approximately 3–4 minutes. At the same time, if the water has boiled, add the spaghetti to cook. Then pour the cream into the pan. Salt and pepper. Let's taste it. Add the herbs and leave to warm over low heat until the spaghetti is cooked.

The cream should not boil, as this may cause it to curdle. When boiling, turn off the heat. The pasta should be boiled minus 1-2 minutes from the time on the pack. They will be ready in creamy sauce when ready. Place the finished pasta in a colander.

If the frying pan is large, transfer the spaghetti there; if not, then return it to the pan and then pour in the creamy sauce. Mix thoroughly. Cover with a lid and leave for 2 minutes. At this time, grate the Parmesan.

Spaghetti with champignons in creamy sauce is ready. Sprinkle your portion generously with cheese, adding freshly ground pepper if necessary!

Pasta with mushrooms in a creamy herb sauce

Ingredients:

• 500 g champignons;
• 300 g pasta;
• 1/4 cup (dry white) wine;
• 0.5 l (10–20%) cream;
• 50 g cheese;
• (Italian herbs, pepper, salt) spices;
• vegetable oil.

Cooking method:

Boil the pasta in salted boiling water until almost ready, drain in a colander, transfer to a large container, and sprinkle with vegetable oil so that they do not stick together.

Wash and chop the mushrooms as desired - you can even leave them whole if they are not too large, or chop them finely - to taste.

Finely chop the onion, place in a frying pan with heated oil, fry for 5 minutes, add mushrooms and fry together until the liquid evaporates for about 10 minutes, then pour in the wine, simmer for 3 minutes, then pour in the cream, pepper and salt everything, stir, bring the sauce to a boil .

After boiling, simmer the sauce for about 5 minutes over low heat, stirring, add Italian herbs, stir, after a minute add a tablespoon of grated cheese, stir, add boiled pasta to the sauce and stir, simmer together under the lid for 2-3 minutes.

Before serving, sprinkle pasta with mushrooms in creamy sauce in bowls with remaining grated cheese. Bon appetit!

Pasta with shrimp and mushrooms in creamy sauce

Ingredients:

• Fettuccine 450 g;
• Shrimp 400 g;
• Champignons 250 g;
• Butter 160 g;
• Garlic 10 g;
• Cream cheese 120 g;
• Parsley 40 g;
• Basil 20 g;
• Cream 100 g;
• Water 100 ml;
• Salt to taste;
• Ground black pepper to taste.

Cooking method:

Cook the fettuccine pasta until fully cooked according to package instructions.

Boil the shrimp in boiling water for 2-3 minutes until they change color, then immediately remove to a dish using a slotted spoon.

Cut the mushrooms into slices, fry in butter, then carefully remove from the frying pan. Add garlic to the remaining oil, after cutting it into a couple of pieces.

Then place the cream cheese in a frying pan with butter, followed by finely chopped basil and parsley (the fact that the cheese does not immediately melt is normal; when we add water, everything will fall into place).

At this stage, take the cream and a little boiling water and pour them into the sauce, while constantly stirring the mass with a spatula so that the sauce becomes completely homogeneous and smooth.

Add mushrooms and shrimp to the creamy sauce, add salt and pepper, cook for 5-6 minutes, then add fettuccine and stir gently. Serve hot. Bon appetit!

Pasta with mushrooms in creamy sauce in a slow cooker

Ingredients:

• pasta – 300 grams;
• champignons (I used frozen) – 400 grams;
• cream 20% - 300 ml;
• onion – 1 pc.;
• butter – 50 grams;
• nutmeg - 0.5 teaspoon;
• salt - to taste;
• vegetable oil – in fact;
• cheese - to taste;
• greens - to taste.

Cooking method:

First of all, boil the pasta in salted water until al dente using the “pasta” setting or any other suitable setting. You can boil them separately in a saucepan on the stove. Place the finished pasta in a colander to drain all the liquid.

Chop the onion into small cubes; one large or two medium onions will do. Place it in the multicooker bowl and cook in vegetable oil on the “fry” setting until lightly browned.

Then add mushrooms. Fry everything together until the mushrooms are completely cooked. Pour the cream into the slow cooker, add a piece of butter, salt to taste and a pinch of nutmeg.

Bring the sauce to readiness for about 7-10 minutes, stirring occasionally and add the final ingredient - the pasta boiled at the beginning.

Mix the contents of the multicooker so that our sauce can be evenly distributed and heat everything together for a couple more minutes. Before serving, you can sprinkle the pasta with chopped herbs and cheese shavings.

Making pasta with mushrooms in a creamy sauce is very easy. Simple ingredients and a little time are all you need to prepare an Italian meal. There will be no indifferent people!

Give preference to perfect, tested recipes for pasta with mushrooms in creamy sauce on the website of impeccable culinary style website. Check out the variations with wild and greenhouse mushrooms, all kinds of pasta, meat, chicken, vegetables and cheeses. Saturate the range of flavors with aromatic herbs and spices. Create your own Italian style!

In Italy, “pasta” is the name given to all pasta products. Therefore, it does not matter what shape the pasta will be. The main thing is that they should be made only from durum (and no other) varieties of wheat. Mushrooms that perfectly complement pasta can be very different from freshly picked forest mushrooms, chanterelles, boletus or white mushrooms to ready-made pickled mushrooms. The creamy sauce can be varied with vegetables, various types of cheeses, chicken, meat, fish or seafood. As a result, each time you get a new dish.

The five most commonly used ingredients in creamy mushroom pasta recipes are:

Interesting recipe:
1. Cut the mushrooms into neat slices.
2. Fry the olives in oil until all the liquid has evaporated.
3. Add onion, chopped into thin half rings, and chopped garlic to the mushrooms.
4. As soon as the onion is browned, pour in the chilled cream. Add some salt and pepper. Add aromatic seasonings.
5. Simmer for about five minutes.
6. Boil the pasta in a large amount of boiling water until half cooked.
7. Drain in a colander, rinse thoroughly, and let all the water drain.
8. Place in a frying pan with creamy mushroom sauce.
9. Simmer, stirring gently, for seven to eight minutes.
10. Place on plates, sprinkle generously with grated hard cheese and herbs.

Five of the fastest recipes for pasta with mushrooms in creamy sauce:

Helpful Tips:
. When choosing pasta for this dish, you should pay attention to those varieties that have a rough surface. This paste will hold the sauce on its surface and will not allow it to float.
. When preparing pasta, it is recommended to follow the rule: the smaller the pasta, the thicker the sauce should be.

Pasta with mushrooms in creamy sauce is a masterpiece of Italian cuisine. However, it has long been included in the list of favorite dishes among housewives around the world. Our pasta with gravy (after all, it is, in fact, pasta) cannot be called something outlandish, but you can prepare it in such a way that you get the feeling of eating in some restaurant in Italy. So, let's look at some of the most successful recipes for making real Italian pasta.

Yes, in Italian restaurants the pasta itself is prepared by chefs. We won’t be so sophisticated and use high-quality store-bought pasta.

• 200 g spaghetti or other pasta you like;
• 200 g champignon mushrooms;
• onion - 1 head;
• garlic - 2 cloves;
• cheese, preferably Parmesan - 60 g;
• cream - 150 grams;
• olive or other vegetable oil;
• herbs.

Cooking:

1. Let's start by preparing the pasta. Boil it according to the instructions on the package. It does not need to be brought to full readiness - it will “cook” already in the frying pan with the sauce.
2. Meanwhile, peel the onions, garlic and wash the mushrooms. We cut everything finely, mushrooms into slices.
3. Heat a frying pan, add olive oil and start frying the garlic. Next, add the onion to it and wait until it becomes translucent.
4. Place the mushrooms in a frying pan with onions and fry until the water released from the mushrooms has completely evaporated.
5. Meanwhile, finely grate the cheese, or rather half of it, and add the shavings to the mushrooms.
6. Now pour in 20% cream and wait until the mushroom sauce boils. Add the remaining half of the grated cheese and the sauce is ready.

Pour the prepared pasta into the pan with the sauce and simmer for another 2 minutes. Ready!

What Italian recipe is complete without seafood? Shrimp is an Italian passion. It is not surprising that they are also present in pasta with mushrooms.

Ingredients:

• onion - 1 head;
• mushrooms - 200 g;
• fettuccine pasta or other pasta - half a kilo;
• shrimp - 200 g;
• cream - 100 ml;
• oil for frying.

Preparation:

1. First, let's prepare the pasta itself.
2. Now peel and chop the onion, then place it in a frying pan with heated oil. Fry until golden brown.
3. Add mushrooms cut into small pieces to the onion and simmer until all the water boils away.
4. It's time to add the cream and cook for about 7 minutes.
5. Add pre-boiled and peeled shrimp to the pan with the sauce being prepared and fry them in it for another 2 minutes.

Place the pasta on a plate and top it with freshly prepared creamy sauce with seafood and mushrooms.

Of course, you can use all sorts of mushrooms for pasta. However, champignon is a “classic of the genre.” In this recipe, we'll treat ourselves and use real Italian pasta.

Grocery list:

• 300 g Italian pasta;
• champignons - 400 g (either fresh or frozen);
• half a liter of cream 10%;
• Parmesan - block up to 100 g;
• onion - 1-2 heads;
• oils up to 30 g;
• favorite herbs and salt.

Cooking:

1. Of course, first we will prepare the pasta, following the instructions given on the package.
2. Now the sauce. Peel the onions and mushrooms and cut them thinly.
3. Place a piece of butter in a frying pan and wait until it melts. Next, add the onion and cook until half cooked. Now you can add the champignons and simmer everything together for about 20 minutes.
4. Pour in the cream and simmer a little more. If you don’t have cream on hand, use market fat sour cream - the taste of the dish will not lose at all.
5. Add half of the grated cheese and herbs with salt to the boiling sauce. Is it boiling? Turn it off!

Add pre-cooked pasta to the finished sauce, stir and sprinkle with the remaining half of the cheese.

With chicken fillet

Another classic option for preparing the dish under discussion is pasta with chicken and mushrooms. The recipe below will use chicken fillet. Other parts of the carcass are not suitable for paste.

Products:

• 100 g paste;
• fillet - 300 g;
• mushrooms - 150 g;
• thicker cream - about 50 ml;
• herbs and fine salt.

Preparation:

1. Boil pasta according to the recipe on the package.
2. Wash and dry the mushrooms and meat. Cut into small pieces “to the teeth”.
3. Pour oil into a heated frying pan and add chicken fillet. Fry for 1-2 minutes and then place on a plate.
4. In the same oil, fry chopped onions and mushrooms. When the mushrooms are ready, add warm cream.
5. Simmer, stirring regularly, for 10 minutes. Add the meat and cook for another 5 minutes until the sauce is ready.

Immediately mix the cooked pasta with mushrooms and chicken in a frying pan and serve in portions.

Pasta with mushrooms and ham in creamy sauce

Ham in this recipe replaces the classic pasta ingredient - chicken. The taste of the sauce will not be as delicate, but more piquant.

List of ingredients:

• pasta - half a kilo;
• wild mushrooms (or others) - 150 grams;
• cream - 350 ml fat;
• ham - 200 g;
• onion - 1 head;
• garlic - optional;
• salt with herbs.

Cooking:

1. Add pasta water and cook the pasta while preparing the sauce. By the time the sauce is ready, the pasta should just be ready.
2. Sort the mushrooms, wash well and boil for about 40 minutes. If you have champignons, you should simply wash and cut them.
3. Peel the onion and chop finely.
4. Fry onion and garlic in a frying pan with hot oil. Add mushrooms and simmer for 3 minutes.
5. Meanwhile, chop the ham and add it to the sauce as well.
6. Add all the spices, add cream and cook a little over high heat.

All that remains is to pour the sauce over the cooked pasta and serve the dish for lunch or dinner.

Pasta with porcini mushrooms

• porcini mushroom - 200 g;
• noodles - 150 g;
• onion - 1 pc.;
• cream up to 150 ml;
• oil for frying;
• fresh or dried greens;
• salt without additives.

Cooking:

1. Chop the onion and fry in oil until half cooked.
2. Add slices of porcini mushrooms to it.
3. Cook for about 5 minutes until the mushroom liquid has evaporated.
4. Place noodles in boiling water and cook according to instructions.
5. Pour the cream into the mushrooms and simmer until the mixture thickens.

Afterwards, add all the spices to the sauce and add the prepared noodles. Mix and serve.

Spaghetti with mushrooms in sour cream sauce

Another option for white sauce is dressing with sour cream. Sour cream sauce is similar to cream sauce, but its taste is not so “milky”, but slightly sour.

Products:

• spaghetti packaging;
• half a kilo of mushrooms;
• onions - 2 pcs.
• sour cream -200 g;
• selected spices or a ready-made composition of Provençal herbs.

Cooking:

1. First you should chop the onions and mushrooms.
2. Place the onion half rings in a hot frying pan with a little sauce, then the mushroom slices and wait until everything is simmered. You can leave a little “mushroom” liquid in the pan if you use very rich sour cream.
3. Then add all the sour cream and a set of spices. Simmer for 10 minutes.
4. Meanwhile, boil the spaghetti.

After they are ready, mix them with our sauce and sprinkle with herbs.

Cooking from dried mushrooms

• 250 g pasta;
• cream - 200 ml;
• flour - 1 large spoon;
• 2 tablespoons of oil for frying;
• chopped dry mushrooms - about 4 tablespoons.

Preparation steps:

1. Cook the pasta until almost done. The al dente state is ideal, according to Italians, although not very familiar to us.
2. Pre-soaked mushrooms overnight should be cut and boiled for about 10 minutes.
3. Fry the chopped onion in a frying pan with hot oil.
4. It's time to add flour, salt, cream, spices, mushrooms and mushroom broth to it. Simmer for up to 10 minutes.

Now place the prepared pasta on plates and simply pour the resulting aromatic sauce over it.

Fettuccine with mushrooms in creamy sauce

Fettuccine pasta looks like wide noodles. Naturally, we will buy it in the store rather than cook it ourselves. However, if you really want, you can make homemade noodles - the dish will turn out delicious! Where are the Italians...

Products:

• pasta - 400 g;
• champignons - 300 g;
• cream - 300 ml (preferably thicker);
• onion - 1 pc.;
• a pair of garlic cloves;
• mix of herbs and salt.

Cooking:

1. Cook the pasta and set aside.
2. Now let’s “conjure” the sauce. Place crushed garlic in a frying pan with hot oil. Then add finely chopped onion and fry until golden.
3. Add sliced ​​mushrooms to the onion and garlic and fry until the water evaporates. Season with spices.
4. Add cream and simmer for up to 10 minutes.
5. Place the fettuccine on a plate and pour the sauce on top.

Bon appetit!