Mushroom Fettuccine, Mushroom

20240806 #breakfastdiary 1139, 27°C/partly cloudy, 30min(S, M) Fettuccine is about 0.5cm, tagliatelle 0.9cm, pappardelle around 2-3cm — talking about the noodle width here. The wider the noodle, the greater the surface area, so it absorbs sauce better and the sauce clings more, making the flavor richer. These three are apparently the go-to noodles for creamy mushroom pasta. Heat a pan with a generous pour of olive oil and sauté the garlic. Once the garlic turns golden, slice mini king oyster mushrooms crosswise and add them, with salt and pepper. Add 2 of white wine and 2 of water and simmer a bit more. Add al dente fettuccine, a ladle of pasta water, 1/2 of butter, and grana padano cheese, then turn off the heat and mantecare. Plate it, top with grana padano cheese — and as always, finish with pepper.

Inspired by @minyo_kki