• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fettuccini Portofino Ambrosino

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 5 oz Egg fettuccini
  • 5 oz Spinach fettuccini
  • 1/4 lb Butter
  • 1 pt Whipping cream
  • 3 tb Chicken stock; plus more as
  • -needed
  • Salt and freshly ground
  • -pepper to taste
  • 1/4 c Parmesan cheese
  • 6 Medium-size mushrooms;
  • -halved
  • 1 c Coarsely chopped walnuts
  • Grated Parmesan cheese
  • -(optional)


1. 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.

2. Melt the butter in a saucepan and add the cream. Heat to a simmer
without allowing to boil.

3. Stir in the chicken stock, salt, and pepper. Add the drained noodles
and mix well.

4. Reduce the heat. Folding in the cheese;continue folding until the sauce
begins to thicken. If the sauce becomes too thick, add a little more
chicken stock.

5. Stir in the mushroom halves.

6. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of
pepper over each portion. Top with grated cheese if desired. This dish
should be served immediately to prevent coagulation of the sauce.




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