375g pkt fettuccine (tagliatelle)
1 Tbsp extra virgin olive oil
1 large fresh chilli or 1 tsp chilli paste
2 Tbsp Italian parsley, finely chopped
1/2 tsp grated nutmeg
2 Tbsp Parmesan cheese
Freshly ground black pepper
Add pasta to a pot of boiling water with salt and a little oil to avoid the pasta sticking. Cook till al dente.
Place oil and butter in a pan. Once the butter is melted add the mushrooms and allow them to sautÃ© over a medium heat for about 2 minutes. Remove from the pan.
To the pan, add chopped chilli, nutmeg, cream, parmesan and pepper.
Once the pasta is cooked, drain and toss into the sauce, add the cooked mushrooms and parsley and mix well.