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1/4 cup (1/2 stick) butter
4 large shallots, chopped
1 ounce dried porcini mushrooms, rinsed if sandy
2 cups canned low-salt chicken broth
1 cup whipping cream
12 ounces fettuccine
Grated Parmesan cheese
1. Melt butter in heavy large skillet over medium-high heat. Add shallots and saute until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese.
The sauce is also amazing on salmon, roasted chicken and the fontina ravioli recipe!