200gr Fettuccine Pasta
30gr Porcini Mushrooms
50Ml Heavy Cooking Cream
20Ml Demi-Glace Sauce
1 Gloves Galric
1 Chopped shallots
1 Pinch Fresh Thyme
10Ml Olive Oil
10gr Shaved Parmesan

1. In a nonstick pan over high heat we pace the Olive oil, chopped shallots, and garlic, thyme Sautee all ingredients about 5 minutes.
2. Add the porcini mushroom deglaze with the demi-glace sauce and heavy cooking cream salt and pepper.Reduce the sauce to half until we get a creamy smooth sauce.
3. Bring your water to boil with a pinch of salt add the fettuccine pasta about 8 minutes for al dente.
4. Take the Pasta from The water Directly to The sauce pan mix all Together in a serving plate add the shaved parmesan.