This is my go-to quick pasta sauce whenever I'm craving something creamy and rich. I always have these ingredients on hand because it's so easy to make a nice meal out of it.
The variation this time I decided to create my own pasta dough with my new nifty attachment for my KitchenAid mixer! I was reading several different recipes of pasta dough and trying to understand the science behind the combinations (i.e. water vs fat content). I had tried three different variations of the recipe using different combinations of eggs and yolks and I still found the recipe with the extra egg yolks make for a tastier pasta.
- 1 tsp of olive oil
- 227g cremini mushrooms sliced
- 1/2 cup of cream
- 1/2 cup of dry white wine
- 2 cloves of garlic, minced
- 2 servings of fettuccine pasta, cooked
In a hot pan, add olive oil and mushrooms until they have softened. Add in the garlic and cook for about 1 minute and try not to burn the garlic. Lower the heat and add the white wine into the pan. I usually use pinot grigio or riesling, but any dry white wine would do. Bring the heat back up and reduce the alcohol by a half. Lower the heat and then add in the cream. Some recipes call for 1 part white wine and 2 parts cream, but I have found that it's too rich and I prefer it to be a bit more acidic and like the 1:1 ratio of white wine to cream. Stir continuously until the sauce has thickened. Once it's thickened, stir in the cooked pasta into the sauce and serve!
In these photos, I had some left over beef steak from the other night, so I decided to add those into the pasta as well to make it a heartier meal. Topped it off with some crushed pistachios and parsley.