Fettuccine with Mushrooms and Fried Sage
Elevate your weeknight dinner game with this luxurious Fettuccine with Mushrooms and Fried Sage, a dish that pairs earthy flavors with creamy indulgence. Perfectly al dente fettuccine is coated in a velvety Parmesan cream sauce, studded with tender, golden cremini mushrooms sautéed in garlic and a splash of dry white wine. The star of the recipe is the crispy fried sage, whose nutty, herbaceous aroma adds a gourmet touch to every bite. Easy and ready in just under 40 minutes, this restaurant-worthy pasta is perfect for a cozy evening or when you’re entertaining guests. Garnished with fresh parsley and a final flourish of sage, it’s as beautiful as it is delicious. Your new go-to recipe for creamy mushroom pasta starts here!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 12 fresh sage leaves
- 10 oz cremini mushrooms
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter is melted, add the sage leaves and fry for about 1 minute per side, or until crisp. Remove and set aside on a paper towel-lined plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once heated, add the mushrooms and cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and tender.
Add the minced garlic to the mushrooms and cook for 1 minute, until fragrant.
Pour in the dry white wine and let it simmer for 2-3 minutes, reducing slightly.
Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve the fettuccine in bowls or on plates. Garnish with the fried sage leaves and sprinkle with chopped parsley. Serve immediately.
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 272.0 g | 99% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 20.1 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1066 mg | 82% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1631 mg | 35% | |
*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.
