Fettuccine with Mushrooms and Beans in Top Sauce

A bean recipe for every taste:

Make the fettuccine al dente in a large saucepan of bubbling salted water. Drain, return to the saucepan and keep warm. Remove the tip and stem of the beans, threading and slicing as needed. Heat the oil in a large cast-iron skillet and sauté the onion and garlic over medium heat until soft, 3 minutes. Add the mushrooms and sauté for 1 minute, stirring until soft. Pour in wine, whipping cream and clear soup, bring to a boil and simmer gently over low heat for 10 minutes. Lightly beat the egg with a little of the cooking liquid, then pour it leisurely into the frying pan and stir for about 30 seconds. Whisking should only be done over low heat, because once the sauce boils, it will flocculate. Add the beans, basil, pine nuts and tomatoes and stir to heat evenly. Season to taste with salt and freshly ground pepper. Now pour the sauce over the pasta form, garnish with shaved Parmesan cheese and fresh herbs to taste.

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