Equipment
Ingredients
Main
- 30 ml olive oil
- 115 g shiitake mushrooms, thinly sliced
- 1 garlic, minced
- 350 g fennel, very thinly sliced
- 170 g fettuccine
- 80 ml heavy cream
- 1 sun-dried tomato, slivered
- 3 g fennel tops, minced
- 2 g salt
- 1 g black pepper
- 15 g italian parmesan cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 690 kcal
- Protein
- 18 g
- Carbohydrates
- 80 g
- Fat
- 34 g
- Fiber
- 10 g
- Sugar
- 11 g
- Sodium
- 601 mg
- Saturated Fat
- 13 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 50 mg
- Potassium
- 1188 mg
- Calcium
- 230 mg
- Iron
- 4.2 mg
- Magnesium
- 53 mg
- Phosphorus
- 240 mg
- Zinc
- 1.3 mg
- Vitamin A
- 268 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 3.6 mg
- Vitamin K
- 121 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.31 mg
- Niacin
- 3.6 mg
- Folate
- 58 mcg
- Water
- 239 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat 30ml olive oil in a large skillet over medium heat.
Add 115g sliced shiitake mushrooms to the skillet and sauté until they begin to soften.
Add 1 minced garlic clove and stir for 30 seconds until fragrant.
Add 350g sliced fennel bulbs and cook for 5 minutes until the fennel begins to soften.
Cover the skillet, reduce heat to low, and cook for 10 minutes until the vegetables are tender.
Bring a pot of water to a boil (100°C/212°F), add 170g fettuccine, and cook for 3 minutes.
Drain the pasta in a colander.
Uncover the skillet and stir in 80ml heavy cream, 1 slivered sun-dried tomato, and 3g minced fennel tops.
Increase heat to high and cook for 1-2 minutes until the sauce thickens slightly.
Season the mixture with salt and pepper to taste.
Add the drained fettuccine to the skillet and toss to combine with the sauce.
Divide the pasta between two plates and serve with 15g grated Parmesan cheese.
Chef's Notes
- For the best flavor, ensure your fennel is fresh and firm, with vibrant green fronds. The fronds themselves add a delicate anise note and are excellent for garnish.
- Don't overcrowd the skillet when sautéing the mushrooms and fennel. Cooking them in batches will ensure they brown nicely rather than steam, developing deeper flavor.
- The recipe calls for cooking the fettuccine for only 3 minutes. This is because it will finish cooking in the sauce. Aim for 'al dente' at this stage, as it will absorb some of the sauce and become perfectly tender.
- If the sauce seems too thick after adding the cream, you can loosen it with a splash of pasta water or a little more cream. Conversely, if it's too thin, let it simmer a minute longer to reduce.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Warm in a skillet over low heat with a splash of water or cream to restore sauce consistency.
Troubleshooting
Sauce is too thin and does not coat the pasta
Cause: The cream was not reduced sufficiently on high heat
Fix: Simmer for an additional 1-2 minutes before adding the pasta
Prevention: Ensure the heat is high and the mixture is bubbling before adding the pasta
Cultural Context
While this specific dish is a modern interpretation, its roots lie in Italian pasta traditions. The use of fresh ingredients like fennel and mushrooms, combined with a creamy sauce, reflects the rustic yet refined nature of Italian home cooking. It highlights the Italian appreciation for balancing earthy flavors with a touch of richness.
