Fettuccini Portofino Ambrosino

• 5 ounces pasta, fettuccine
• 5 ounces spinach fettuccini
• 1/4 pound butter
• 1 pint heavy whipping cream
• 3 tablespoons chicken broth plus more as needed
• 1 x salt and black pepper to taste
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 6 medium mushrooms halved
• 1 cup walnuts coarsely chopped
• 1 x parmesan, parmigiano-reggiano cheese, grated grated, optional

1. Bring a large pot of salted water to a rolling boil.
2. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center.
3. Drain.
4. Melt the butter in a saucepan and add the cream.
5. Heat to a simmer without allowing to boil.
6. Stir in the chicken stock, salt and pepper.
7. Add the drained noodles and mix well.
8. Reduce the heat.
9. Fold in the cheese; continue folding until the sauce begins to thicken.
10. If the sauce becomes too thick, add a little more chicken stock.
11. Stir in the mushroom halves.
12. Turn out onto warmed plates.
13. Sprinkle with the walnuts.
14. Add a twist of pepper over each portion.
15. Top with grated cheese if desired.

pasta, fettuccini, butter, cream, chicken broth, salt, parmesan, mushrooms, walnuts, parmesan

Taken from recipeland.com/recipe/v/fettuccini-portofino-ambrosino-32540 (may not work)