Spaghettini With Cream & Whiskey Sauce
March 08, 2015
"This recipe by Wilma Pezzini from the Tuscan Cookbook makes a complimentary & spectacular side-dish for almost any main entree, but I think it would be esp good to accompany grilled meats when served w/salad & bread. (Times have been estimated & do not include time to soak mushrooms) Enjoy!"
- Serving Size: 1 (141.1 g)
- Calories 517.8
- Total Fat - 25 g
- Saturated Fat - 12 g
- Cholesterol - 59 mg
- Sodium - 109.6 mg
- Total Carbohydrate - 60.6 g
- Dietary Fiber - 3.4 g
- Sugars - 2.1 g
- Protein - 13.5 g
- Calcium - 110.5 mg
- Iron - 3.3 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.8 mg
Soak the mushrooms in the whiskey for at least 1 hour (longer if possible).
Melt butter in a saucepan. When bubbly, add chopped parsley & garlic. Cook for 1-2 min (no more or the garlic will burn).
Drain mushrooms & reserve the whiskey.
Cut mushrooms in small pieces & add to the simmering parsley & garlic. Add salt & pepper to taste. Allow the mushrooms to cook for 1-2 min & then add the reserved whiskey. Reduce heat & simmer uncovered until most of the whiskey has evaporated.
Cook spaghettini al dente (cooked, but still firm). Drain well, but reserve 2 tbsp of the cooking liquid. Put spaghettini in a heated bowl w/the reserved cooking liquid.
Add cream to the mushroom mixture, stir to combine & allow just to heat through. Pour sauce over spaghettini & toss well. Sprinkle w/grated Parmesan as desired & serve immediately.
Tips & Variations
- No special items are required.