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1
In a small bowl, toss the mushrooms with the lemon juice and set aside.
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2
In a medium-size saucepan, combine the cream with the rosemary, bruising the rosemary in several places with a wooden spoon.
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3
Bring to a simmer, cover and cook gently for 15 minutes over medium-low heat.
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4
Fill a large pot with water and bring it to a boil.
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5
Meanwhile, in a medium-size skillet, heat the butter and oil over medium-high heat just until the butter foams.
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6
Stir in the onion and saute it for five to six minutes until soft and translucent.
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7
Add the garlic and cook for 30 seconds longer.
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8
Stir in the mushrooms and cook over medium heat for three to four minutes.
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9
Season with salt and plenty of fresh pepper.
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10
Add the chopped tomatoes and cream and leave on low heat.
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11
Add salt to the boiling water, then cook the fettuccine until it is al dente, approximately one minute, and drain.
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12
Transfer the pasta to a warmed serving platter, ladle on the rosemary-cream mixture and about half the grated cheese.
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13
Toss and taste, adding more pepper if needed.
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14
Divide the fettuccine equally among six heated plates, placing plenty of the mushroom-tomato mixture and a small sprig of rosemary in the center of the pasta.
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15
Serve at once.
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16
Pass the remaining cheese and a pepper mill at the table.
