Fettuccine with Porcini Mushrooms (Fettuccine ai funghi porcini)

ngredients for 4 persons
280 gr (9.87 oz.) Fresh Egg Fettuccine
300 gr (10.58 oz) Porcini Mushrooms (Wild Mushrooms)
2 Cloves of Garlic
1 ½ Glass White Wine
Fresh Chopped Parsley
Hot Pepper Flakes
Rosemary
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Fettuccine with Porcini Mushrooms - Fettuccine ai funghi porcini

VIDEO RECIPE
Home Made Egg Pasta - Pasta all'uovo fatta in casa

Heat up the pan first then pour in the extra virgin olive oil, add the crushed garlic, a little rosemary, a pinch of hot pepper flakes and Porcini mushrooms (Wild mushrooms)
Leave it fry slowly for a minute then season with salt and cook over a medium/high heat for about 5 minutes

After 5 minutes, pour in the white wine and let it evaporate
Put the Fettuccine into boiling salted water and cook for about 2 minutes

Add some pasta cooking water (½ ladle) to the pan with the sauce and once pasta has cooked, drain and put into the pan, saute to amalgamate the pasta and the mushrooms sauce
Transfer fettuccine into a serving dish, garnish with chopped parsley, a small branch of rosemary
and serve