Fettuccini Portofino Ambrosino

Recipes Ingredients:

5 oz. Egg fettuccini
5 oz. spinach fettuccini
1/4 lb. butter
1 pt. whipping cream
3 tbsp. Chicken stock, plus more as needed
salt and freshly ground pepper, to taste
1/4 cup Parmesan cheese
6 medium-size mushrooms, halved
1 cup coarsely chopped walnuts
grated Parmesan Cheese (optional)

Recipe Instructions:

Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain. Melt the Butter in a Saucepan and add the cream. Heat to a simmer without allowing to boil. Stir in the Chicken stock, salt and pepper. Add the drained noodles and mix well. Reduce the heat. Fold in the cheese; continue folding until the Sauce begins to thicken. If the Sauce becomes too thick, add a little more Chicken stock. Stir in the Mushroom halves. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated Cheese if desired.