Fettuccine Greta Garbo
Indulge in the elegance of Fettuccine Greta Garbo, a luxurious pasta dish that captures the sophistication of its namesake with rich, creamy flavors and a touch of rustic charm. Featuring tender fettuccine swirled in a silky garlic and Parmesan cream sauce, this recipe layers in the earthy depth of golden cremini mushrooms and the brightness of dry white wine for a well-rounded flavor profile. Finished with a sprinkle of fresh parsley and an optional drizzle of olive oil, this dish is perfect for everything from romantic dinners to special occasions. With its 15-minute prep time and gourmet appeal, Fettuccine Greta Garbo is an alluring way to elevate your pasta night while keeping things accessible for home cooking. Keywords: creamy fettuccine recipe, mushroom and Parmesan pasta, easy elegant dinners, Italian-inspired dishes.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium shallot
- 2 cloves garlic cloves
- 8 oz cremini mushrooms
- 1/3 cup dry white wine
- 3/4 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions, until al dente. Reserve 1/2 cup of pasta water, then drain the fettuccine and set aside.
While the pasta cooks, finely chop the shallot and garlic. Clean and slice the cremini mushrooms into thin pieces.
In a large skillet, heat the olive oil and butter over medium heat. Once the butter melts, add the shallot and cook for 2-3 minutes until softened.
Add the garlic and sauté for another 30 seconds, being careful not to let it burn.
Increase the heat to medium-high and add the sliced mushrooms. Cook for 5-6 minutes until they release their moisture and become golden brown.
Pour in the dry white wine, scraping the bottom of the skillet with a wooden spoon to deglaze. Let the wine simmer for 2-3 minutes until it reduces by half.
Reduce the heat to medium and slowly stir in the heavy cream. Allow it to bubble gently for 2-3 minutes, then stir in the Parmesan cheese until melted and the sauce becomes silky.
Season the sauce with salt and black pepper. If the sauce is too thick, stir in a bit of the reserved pasta water to achieve your desired consistency.
Add the cooked fettuccine to the skillet, tossing it gently to coat the noodles in the creamy sauce. Allow the pasta to warm through for 1-2 minutes.
Sprinkle the fresh parsley over the pasta before serving. Optionally, garnish with additional Parmesan cheese and a drizzle of olive oil.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 70.1 g | 26% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 715 mg | 55% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
