Poulet Marengo (Chicken Marengo)
Fettuccine with Mushrooms
2015-01-14 01:46:27
Serves 4
A delicious and easy pasta dish to make in no time.
Cook Time
30 min
Total Time
30 min
Nutrition Facts
Serving Size
481g
Servings
4
Amount Per Serving
Calories 1499
Calories from Fat 961
% Daily Value *
Total Fat 109g
168%
Saturated Fat 67g
336%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 31g
Cholesterol 382mg
127%
Sodium 715mg
30%
Total Carbohydrates 96g
32%
Dietary Fiber 5g
18%
Sugars 5g
Protein 37g
Vitamin A
82%
Vitamin C
5%
Calcium
60%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 cups heavy cream
- Kosher salt, to taste
- 1 lb. fresh fettuccine
- 1 1/2 cups finely grated Parmesan cheese
- 3 tablespoons unsalted butter
- Freshly ground black pepper, to taste
- 1/8 teaspoon freshly grated nutmeg
- 8 – 10 mushrooms, sliced
Instructions
- Bring 41/2 quarts water to boiling.
- Fill each serving bowl with hot water, to warm bowl. Set aside.
- Boil water for pasta with a little salt. Reserve 1/4 cup pasta water.
- In a large skillet over medium-high heat melt 1 tablespoon butter and sauté mushrooms until light brown In same skillet with mushrooms, heat 3 1/2 cups heavy cream and butter over medium-high heat to simmer. Reduce heat to low and gently simmer until mixture reduces to 1/2. Remove from heat and stir in remaining heavy cream, salt, pepper and nutmeg.
- Drain pasta and return cream mixture to simmer over low heat, add pasta and Parmesan to cream mixture. Cook over low heat. Toss pasta to coat and cheese is melted 1 to 2 minutes. Stir in reserved pasta cooking water, it may look thin but will gradually thicken.
- Working quickly, empty bowls of water and divide pasta to individual bowls, tossing to make sure pasta is coated. Serve immediately.
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