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6 servings @ 1hr
1) Keep stirring sauce over low heat as it tends to stick on pan
2) avoid too many salts. Butter is salty, garlic salts are salty & cheeses are salty too
3) add a lil' olive oil to fettucine avoid sticking
Fettuccine - 24 ounces
White Mushrooms
Cardoncello
Unsalted Butter - 4/5 cup
Heavy Cream
Pepper
Garlic salt
grated Romano - 3/4 cup
grated Parmesan - 1/2 cup
cornstarch - 2 teaspoons
lemon juice
minced garlic
olive oil
Parsley
Oregano
1) Boil salt water then add in fettucine, cook till al dente & drain
2) saute minced garlic with olive oil
3) stir fry mushrooms with dash of pepper & oregano
4) leave mushrooms aside, keep the fried garlic, add butter & cream & cheeses and keep stirring over low heat until thickening (add in cornstarch & stir again)
5) cook fettucine in cream & butter for few minutes (different pot)
6) add in some pepper & more oregano & then add in mushrooms & parsley
7) serve sauce over fettucine & add Parsley & lemon juice
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1st Keep
 JacquelineTiong
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