Ingredients
Scale
- 8 oz fettuccine
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 large garlic cloves, sliced
- 1 pound ground beef
- 1 cup mushrooms, sliced
- ⅓ cup dry white wine
- ½ cup chicken stock
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- ⅓ cup grated Parmesan cheese
- A handful of fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the fettuccine until al dente, reserving a cup of pasta water before draining.
- In a skillet, heat olive oil and sauté onions and garlic until softened.
- Add ground beef, browning for 4-5 minutes.
- Stir in mushrooms and cook until they release liquid.
- Deglaze the skillet with white wine, scraping up browned bits.
- Add chicken stock and seasonings, simmer for a richer flavor.
- Stir in heavy cream, warming through.
- Mix in the fettuccine, adjusting consistency with reserved pasta water.
- Finish with Parmesan cheese and parsley, seasoning with salt and pepper.
- Serve immediately, garnished with extra parsley and Parmesan.
Notes
Cook fettuccine al dente to avoid mushiness.
Brown the meat well for enhanced flavor.
Reserved pasta water is critical for perfect sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 620
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg