Fettuccine ai Funghi Porcini

So, this is a very tasty mushroom dish, that will make you satisfied and pleased)

INFO: Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Rome. It is a flat thick noodle made of egg and flour wider than but similar to what's called tagliatelle elsewhere in Italy. Fettuce is a wider version of fettucine whilst fettucelle is thinner. Fettuccine is traditionally made fresh (either at home or commercially) but dried versions also exist on the market.

Fettuccine ai Funghi
16 ounces fresh fettuccine
6 cloves garlic chopped
4 tablespoons Italian parsley chopped
2 tablespoon fresh sage cut into ribbons
4 tablespoons olive oil
2 lb total: portobello, porchini, crimini and shiitake mushrooms all sliced thick
1 1/2 cup dry white wine
1 cup heavy whipping cream
1/4 teaspoon nutmeg fresh grated
1/2 teaspoon pepper
3/4 teaspoon salt
1 1/2 teaspoons sugar (optional)
1/3 cup Parmesan cheese grated

Prepare boiling water for the fettuccine. Set aside.

Sauté garlic, parsley and sage in olive oil for a few minutes then add mushrooms; cook at medium heat, covered, 5 minutes stirring occasionally. Add wine and simmer until it is evaporated. Add whipping cream, nutmeg, and pepper. Check seasoning, stir in sugar if you think the sauce needs it, and salt to taste. Simmer 20 minutes more, adding milk if it thickens too much. It should be sauce like, not too runny and not too thick.

Meanwhile, cook pasta in boiling salted water until al dente, about 3-4 minutes. Drain.

Top fettuccine with mushroom sauce; sprinkle with grated Parmesan and a little extra chopped parsley. Serve with garlic toast.