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Gino D'Acampo's fettuccine with mushrooms, spinach and rosemary
Serves 4 Starters and mains
Ingredients
- 1tbsp salt, plus 1tsp extra
- 60g salted butter
- 4tbsp olive oil
- 1tbsp fresh rosemary leaves
- 600g mixed wild mushrooms, cleaned and roughly sliced
- 2 garlic cloves, peeled and thinly sliced
- 100ml dry white wine
- 500ml double cream
- 2 large handfuls spinach leaves
- 1/2tsp freshly ground black pepper
- 400g fettuccine
- 30g Pecorino cheese, freshly grated
Method
Fill a large saucepan with 4 litres water and 1tbsp of fine salt and bring to the boil on a high heat. Meanwhile, place a large frying pan or wok on a high heat and add the butter, olive oil and rosemary leaves. Add in the mushrooms with 1tsp of salt and fry for 5 minutes, stirring occasionally. Add in the garlic and continue to fry for a further 8 minutes. Pour over the wine and bring to the boil for 2 minutes. Lower the heat to medium and stir in the cream with the spinach and black pepper to taste. Cook for 5 minutes, stirring occasionally.
Cook the pasta in the boiling water. To get the perfect al dente bite, cook for 1 minute less than instructed on the packet and always cook it with the lid off, stirring every minute or so. Drain and tip the pasta back into the saucepan.
Pour over the mushrooms and spinach sauce and stir everything for 20 seconds to allow the flavours to combine.
Serve on warm plates, with the grated Pecorino cheese sprinkled over the top.
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