Put the dried mushrooms in the boiling water, let them soak for 30 minutes. Remove them from the water, reserving it, and chop them.
Heat the oil over medium heat, add the bacon and cook until it releases its fat, remove half of the fat if it's too much, add the shallot, and let it cook for one minute. Add the dried mushrooms, fresh mushrooms, and rosemary. Let it simmer on low heat for about 10 minutes.
Incorporate the mushroom juice and beef broth into the mushrooms and fungi. Then, add the cream and let it simmer on low heat without boiling. (Up to this point, it can be prepared three days in advance and stored in the refrigerator)
Put a pot with plenty of water and salt and bring it to a boil over high heat. Add the fettuccine and let it cook until al dente. Meanwhile, reheat the sauce.
Drain the pasta, place it on a platter and pour the sauce over it. Gently toss and add the Parmesan cheese. Sprinkle with chopped parsley and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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