1 x 500g pkt fresh egg fettuccine pasta
1 tablespoon olive oil
1 onion finely chopped
2 garlic cloves, crushed
1/2 cup chopped fresh Italian parsley
300g Meadow mushrooms, thinly sliced
100ml (1/3 cup) white wine
300ml thickened cream
60g finely grated parmesan
Lemon wedges, to serve
Step 1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
Step 2. Meanwhile, heat the oil and butter in a large frying pan over high heat until the butter melts. Add the onion, garlic and half the parsley and cook, stirring, for 1 minute. Add the sliced mushroom and cook, stirring, for 5 minutes or until mushroom softens. Add wine and cook for 1 minute or until almost all of the liquid has evaporated. Add the cream and season with salt and pepper. Cook for 2 minutes or until the sauce thickens.
Step 3. Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.
Step 4. Divide the pasta mixture among serving bowls. Top with the remaining parmesan. Serve with lemon wedges.