Fettuccini Portofino Ambrosino Cuisine: Italian Category: pasta Servings: 6 Ingredients: 5 oz. egg fettuccini 5 oz. spinach fettuccini 1/4 lb. butter 1 pt. whipping cream 3 tbsp. chicken stock, plus more as needed salt and freshly ground pepper, to taste 1/4 cup Parmesan cheese 6 medium-size mushrooms, halved 1 cup coarsely chopped walnuts grated Parmesan cheese (optional) Instructions: Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. Stir in the chicken stock, salt and pepper. Add the drained noodles and mix well. Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. Stir in the mushroom halves. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired. Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software