Fettuccine Wagyu

by Rachel Lim @ 02 Oct 2015

90g handmade fettuccine
1 tbsp olive oil
10g chopped garlic
100g wagyu beef
60g porcini
50g button mushrooms
2g butter
2g parmesan cheese

Blanch the fettuccine in a pot of boiling salted water until al dente. Drain well and set aside.

Heat the olive oil in a sauté pan until hot and sauté the chopped garlic until fragrant. Add in the wagyu beef, porcini and button mushrooms and sauté until aromatic. Add in the al dente fettuccine and butter, toss well. Ladle the fettuccine wagyu into a serving plate and sprinkle with parmesan cheese. Serves 1

*This recipe can be found in May-June 2015 Issue.

Fettuccine Wagyu

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