1 lb Fettuccine; uncooked
1 tb Vegetable oil
1 ts Salt
2 tb Butter
1/2 lb Mushrooms; sliced
1 cl Garlic; minced
2 c Whipping cream
1/2 c Parmesan cheese; grated
2 tb Seasoned salt
2 tb Fresh parsley; chopped
Cook the pasta according to the package directions, adding the oil
and salt to the cooking water. Drain.
While the pasta cooks, in a medium saucepan, melt the butter over
medium heat. Add the mushrooms and garlic. Cook for about 5 minutes
or until the mushrooms are tender, stirring frequently. Add the
cream, Parmesan cheese, seasoned salt, and parsley. Heat through.
Pour the mixture over the cooked pasta. Toss to coat evenly.
Tip: Start with a large pot (it should only be half filled to
prevent boil-overs) and lots of water. For a pound of pasta, use
4 qt of water.
Heat the water until it is rapidly boiling. Add the pasta slowly so
the boiling never stops.
Check the pasta at the minimum recommended time by lifting out a
strand, running it under cool water, and tasting it. Repeat every
minute until the pasta is cooked the way you like it.
Recipe by Luby's Cafeteria 50th Anniversary Recipe Collection
