1 small onion
120 g of mushrooms
100 g of butter
1/2 cup of flour
2 cups of milk
1/2 cup of chicken broth
1 pinch of black pepper
1 pinch of nutmeg
250 g of fettuccine
1 tablespoon of butter
2 tablespoons of grated Parmesan cheese
8 slices of crispy bacon, diced
120 g of cooked prosciutto, diced
1 small onion
120 g of mushrooms
100 g of butter
1/2 cup of flour
2 cups of milk
1/2 cup of chicken broth
1 pinch of black pepper
1 pinch of nutmeg
250 g of fettuccine
1 tablespoon of butter
2 tablespoons of grated Parmesan cheese
8 slices of crispy bacon, diced
120 g of cooked prosciutto, diced
Peel and grate the onion
Rinse and drain the mushrooms
Slice the mushrooms and cook them separately in 1 tablespoon of butter for 3 to 4 minutes
Melt the remaining butter, add the onion, and cook for 2 minutes, then stir in the flour, cooking for 1 minute over low heat
Remove from heat and slowly add the milk and chicken broth
Bring back to a simmer and stir until it thickens
Add black pepper and nutmeg
Reduce heat and continue cooking over low heat for 10 to 15 minutes, stirring frequently
Drain some liquid that may have formed and add the mushrooms to the sauce
While this is happening, cook the fettuccine in boiling salted water as you would normally
Drain well and rinse with hot water
Melt 1 tablespoon of butter in the pan and combine with the fettuccine; stir gently and place on a serving dish
Cover with the prepared sauce
Sprinkle with plenty of grated Parmesan cheese, crispy bacon bits, and/or diced prosciutto
Serve with chilled white wine as an appetizer.
