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Pâtes au Fromage avec Cèpes

A recipe from France.

🇫🇷 FrancebreakfastpartyFoodfermented
Pâtes au Fromage avec Cèpes

Nutrition (per serving)

420Calories
20 gProtein
40 gCarbs
20 gFat
5 gSugar
1000 mgSalt

Ingredients

  • 1 pound Fettuccine pasta
  • 2 tablespoons Unsalted butter
  • 1 cup Mushroom duxelles
  • 1 cup Cèpes (porcini mushrooms), sliced
  • 1 cup Grana Padano cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup Fresh parsley, chopped
  • 1 teaspoon Salt

Method

  1. Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions.
  2. Drain the pasta and set it aside.
  3. In a large skillet, melt the butter over medium heat.
  4. Add the mushroom duxelles and cook, stirring occasionally, until it is lightly browned and fragrant, about 5 minutes.
  5. Add the sliced cèpes and cook, stirring occasionally, until they are tender and lightly browned, about 5 minutes.
  6. Add the shredded Grana Padano cheese and cook, stirring constantly, until it is melted and the mixture is smooth.
  7. Season the mixture with salt to taste.
  8. Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the cheese and mushroom mixture.
  9. Transfer the pasta to a serving dish and top it with the grated Parmesan cheese and chopped parsley.
  10. Serve immediately and enjoy.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.