Just Eat It Already You Ll Like It
Indulge in the creamy, comforting embrace of "Just Eat It Already You’ll Like It," a perfect fusion of hearty pasta and rich flavors designed to win over even the pickiest eaters. Featuring tender fettuccine coated in a luscious Parmesan cream sauce, this recipe is elevated with caramelized onions, savory cremini mushrooms, and a touch of garlic for an irresistible depth of flavor. A splash of dry white wine adds a subtle sophistication, while a hint of fresh parsley provides a vibrant finishing touch. Ready in just 35 minutes, this dish is ideal for weeknight dinners or casual entertaining. Whether you're a pasta aficionado or a skeptic, this recipe promises to convert anyone into a true believer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz fettuccine
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions, until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, for about 10-12 minutes, or until the onions are golden and caramelized.
Push the onions to one side of the skillet. Add the remaining butter, then toss in the sliced mushrooms. Cook the mushrooms for 6-8 minutes, stirring occasionally, until they have released their moisture and are browned.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently, until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer for 2-3 minutes, or until the wine has reduced by half.
Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for 3-4 minutes, stirring occasionally.
Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. If the sauce seems too thick, add a little of the reserved pasta cooking water, 1 tablespoon at a time, to reach your desired consistency.
Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
Serve immediately, garnished with fresh parsley if desired. Encourage any skeptics to dig in—they’ll love it!
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 15.7 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 782 mg | 60% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1432 mg | 30% | |
*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.
