Gino D’acampo's fettucine with mushrooms, rosemary and spinach Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gino D acampo’ s fettucine with mushrooms rosemary and spinach By You Magazine - October 4, 2020 Fettucine means ‘little ribbons’ in Italian and they are thinner than tagliatelle. Typical of the Roman and Tuscan areas of Italy, fettuccine is one of my favourite pastas. Pecorino is a hard sheep’s cheese and the better quality you can buy the better your dish will be; most pecorino is now produced in Sardinia. Nassima Rothacker SERVES 4 4 tbsp olive oil 1 tbsp 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 of spinach leaves, washed 400g fettuccine 30g pecorino cheese, freshly grated fine salt and ½ tsp freshly ground black pepper 1. Fill a large saucepan with 4 litres of water, add 1 tablespoon of fine salt and bring to the boil. 2. Meanwhile, place a large frying pan or a wok on a high heat and add the butter, olive oil and rosemary leaves. Add the mushrooms with 1 teaspoon of salt and fry for 5 minutes, stirring occasionally with a wooden spoon. Add the garlic and 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 a further 5 minutes, stirring occasionally. 3. Cook the pasta in the boiling water. To get the perfect al dente bite, cook the pasta for 1 minute less than instructed on the packet, and always cook it with the lid off. Stir every minute or so. 4. Drain and tip the pasta back into the saucepan. Pour over the mushroom and spinach sauce and then stir it all together for 20 seconds, allowing the flavours to combine. 5. Serve on warm plates and sprinkle the pecorino cheese over the top. Buy the book and help a great cause This recipe is from A Taste of Home: 120 Delicious Recipes from Leading Chefs and Celebrities compiled by Kyle Cathie, price £25, to be published on 15 October by The Passage Trading Services Ltd. YOU readers can buy copies from Waterstones, where at least £20 from each sale will go straight to The Passage. For more details, go to waterstones.com. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved