300 grams (12 oz) dried uncooked fettuccine pasta
4 Tbsp butter
1 cup sliced mushrooms
2 tsp finely chopped or grated garlic
1 cup milk
4 Tbsp double cream
1 Tbsp chopped fresh parsley
1 cup parmesan cheese grated
Salt, nutmeg powder and peppercorns powdered coarsely to taste
* Cook the fettuccine pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.
* For the sauce, heat the remaining butter in a saucepan and saute the sliced mushrooms on medium-high heat for about 4 minutes. Add the garlic and saute for a few seconds on medium heat.
* Reduce heat, add the milk and mix well. Bring to a boil. Reduce the heat to very low and add the cream. Stir well and cook stirring on very low heat for about 2 minutes or till the sauce is thick enough to coat the spoon. Put off the heat and mix in the cheese. Season with salt, nutmeg and coarsely powdered peppercorns. Keep warm till serving time.
* At serving time, mix the fettuccine pasta in the warmed sauce till it is well heated through. If the sauce is too thick, mix in some warm milk and serve immediately.