Recipe for cooking fettuccine with mushrooms and other sauces

Fetuchini - it's Italian pasta, long wide pasta. It is extraordinarily tasty if you prepare sauce for it.

Fettuccine with mushrooms

Ingredients:

• Flour, olive oil;
• Small red pepper;
• Five fresh mushrooms;
• milk;
• Red onion;
• Lemon pepper.

Fettuccine with mushrooms. Preparation

First fry half the onion in olive oil until a crispy crust is formed. Then add mushrooms, a teaspoon of flour, a cup of milk, sprinkle with seasonings. Cook on low heat for about ten minutes.

When serving, pour the fettuccine with the resulting sauce.

Fettuccine and mushrooms are ready! Bon Appetit!

Fettuccine with chicken

As in the previous recipe, this uses ready-made fettuccine, which must be pre-welded.

Ingredients:

• Half a kilo of fettuccine;
• ¼ cup meat broth;
• Half a glass of grated parmesan;
• Homemade cheese;
• Half a kilo of chicken fillet;
• Salt, green onion, garlic, oregano, pepper and olive oil.

Preparation

First you need to boil water in a deep saucepan. Then cut into small strips of chicken fillet, chop the garlic and onions.

Next, heat the frying pan and fry garlic, onions and oregano on it for about five minutes. Pasta is dropped into the water and cooked for eight minutes.

From the home-made cheese in the blender we make a mash, add a broth to it and add 1/3 cup of Parmesan cheese. In a frying pan fry the fillets, then add onions and garlic, the remains of Parmesan. Solim and pepper all.

Rinse the pasta and put them in a frying pan to the fillet, all mixed well.

Fetuchini with chicken ready! Bon Appetit!

Fettuccini carbonara with courgettes

In comparison with previous methods, it is much easier to prepare a carbonate fetuccine. In contrast to the recipe for fettuccine with mushrooms, this recipe is so simple that it will not cause any difficulties in preparing the dish, even for beginners.

Ingredients:

• Half a kilo of fettuccine;
• Four large eggs;
• Bacon, approximately 100 g;
• Three small zucchini;
• Butter, pepper and salt.

Preparation

We wash zucchini, we remove the inner flesh from them with a special knife for apples. We cut them in circles, but not very thin. Fold them in a frying pan and add to them butter, pre-cut into cubes or small slices of bacon. All fry on low heat for about ten minutes, until zucchini is soft, season with salt. If necessary, cover the pan with a lid and cook for a few minutes to more soften the courgettes.

At the same time, cook the pasta in salted water until it is completely ready and drain the water (we look at the packaging for the time of cooking). Then spread the pasta to zucchini, add a few tablespoons of water, which remained when cooking, for a more saturated taste.

In a bowl, beat the eggs with salt and pepper, then pour them into a frying pan over the fettuccine, mix very quickly so that the eggs do not have time to curdle and the sauce has not lost its appearance (eggs can be replaced with fat cream if desired).

Serve the carbonate fetuccin immediately after preparation.

Bon Appetit!