Porcini Fettucini Gratzi

Porcini mushrooms and cream create a lovely sauce that's hard to resist. Dress it up with strips of grilled chicken or enjoy it solo with a nice chardonnay. It is a light, creamy sauce with distinct flavorful accents and a beautiful presentation.

Porcini Fettucini Gratzi

1/4 cup extra-virgin olive oil
2-3 fresh porcini mushrooms, chopped (1-2 cups)
5 cloves garlic, minced
1 pound fettuccine noodles, cooked
1/2 teaspoon black pepper, (freshly is best)
1/4 cup parmesan cheese, grated
1/4 cup of half and half
pinch of salt

Bring a large pot of water to a boil with a little olive oil to stop the noodles from sticking. In another pan heat 2 tablespoons of the olive oil in your largest skillet over high heat. Add the mushrooms and a pinch of salt. Saute the mushrooms until they release their liquid and begin to brown. Stir in the garlic and cook for another 30 seconds (or until tender). Remove from heat and set the skillet aside. Transfer the noodles to the skillet with mushrooms, and stir in the black pepper, cheese, half and half and 2 tablespoons of olive oil.

Serves 4 to 6.