Cooking Instructions

Set a covered large pot of water over high heat.

Warm the oil in a large sauté pan over medium-low heat. Add the onion. Cook about 2 minutes or until golden. Add the mushrooms and nutmeg, sprinkling with 1/2 teaspoon salt. Stir. Increase the heat to medium-high. Cover and cook about 3 minutes, or until the mushrooms start to give off liquid. Remove cover. Cook, stirring, about 2 minutes, or until golden. Add 1 1/2 cups of broth, the whipping cream, and an additional 1/2 teaspoon salt if needed. Reduce the heat to medium-low.

When the water boils, add 1 tablespoon salt and the fettuccine. Stir. Cover and return to the boil. Uncover and boil, stirring occasionally, about 3 minutes, or until the fettuccine is tender. Reserve 1/2 cup of the cooking water. Drain and add to the mushroom pan. Toss over medium heat about 3 minutes, or until the sauce thickens slightly and coats the fettuccine. Add a little more chicken broth, if needed, to loosen the sauce. Remove from the heat. Add the Parmesan, parsley, and pepper. Toss to coat.