Bring a large pot of water to a boil for the pasta.
Heat 1 tablespoon Extra Virgin Olive Oil in a large skillet over medium-high heat.
Add 3 tablespoons butter and melt until it foams.
Add mushrooms and brown about 12 minutes until golden.
Add shallots and season with thyme, salt and pepper.
Stir 3 minutes more, sprinkle in flour, add marsala and reduce 1 minute.
Add stock and cream, and simmer to thicken a couple minutes more.
Meanwhile, melt remaining butter in Extra Virgin Olive Oil in a medium skillet.
Add breadcrumbs and garlic, and brown until nutty and fragrant.
Remove from heat, let cool a couple of minutes then add cheese and parsley, and season with black pepper.
When you add shallots to mushrooms, drop fettuccine and cook to al dente, 8-9 minutes.
Reserve a little starchy cooking water, drain, toss with sauce and serve topped with breadcrumbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (505g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 390 (36%)|
|Amt Per Serving||% DV|
|Total Fat 43.3g||58 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 79.1mg||24 %|
|Sodium 1473.8mg||51 %|
|Potassium 966.6mg||25 %|
|Total Carbohydrate 127.7g||38 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 108.8g|
|Protein 42.5g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1089
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