Tagliatelle della Portobello

Ingredients needed:
1 large portobello mushroom
1/2 bunch of green onions
6 oz half and half
2 garlic cloves
6 oz mushroom tagliatelle (or fettucine)
​2 tbsp olive oil
kosher salt and ground black pepper
​parmesan cheese (optional)

​*10 in. deep pan

 
Preparation:
Add the mushroom tagliatelle to 1.5 liters of boiling water in the deep pan, cook for 6 min. until al dente, then drain and park in a bowl.
Slowly heat the olive oil in the pan and add the portobello (cut into chunks), minced garlic, and the green onions (cut into 1 in chunks) to the oil. Fry and stir slowly, after a few minutes add the half and half and keep stirring. Season to taste with kosher salt and ground pepper, then slowly lift the tagliatelle from the waiting bowl into the pan. Mix thoroughly, add a little water when the mixture looks too dry.
When everything is mixed well serve the meal on deep plates/pasta bowls. Magnifico!