Fettuccine with Wild Mushrooms
Sep 16, 2015 04:00PM ● Published by Cate Reynolds
Wild mushrooms sautéed with pancetta, shallots, fresh thyme, fresh rosemary, fresh parsley, and chicken broth come together over fettuccine. Of course we can't forget about the cheese, Parmigiano-Reggiano, which is worth spending a little extra for the authentic stuff. Similarly, the fresher the fettuccine, the better. You can find fresh egg fettuccine at the cheese counter in Whole Foods.
Ingredients – Makes 2 Servings
- 1 tablespoon olive oil
- 1 ½ ounces pancetta, chopped
- 3 large shallots, sliced
- 2 teaspoons minced fresh thyme or rosemary
- ½ to ¾ lb. wild mushrooms, such as chanterelles, shiitake and cremini, sliced
- Kosher salt
- Freshly ground pepper
- ¾ cup low-sodium chicken broth
- 6 ounces dried or 9 ounces fresh egg fettuccine
- ½ cup Parmigiano-Reggiano cheese, grated
- Flat-leaf parsley for garnish, chopped
1. In a large fry pan over medium-high heat, warm the olive oil. Add the pancetta and sauté until brown, about 2 minutes. Add the shallots and thyme and sauté until the shallots begin to brown, about 4 minutes. Add the mushrooms, season with salt and pepper and sauté until tender, about 5 minutes. Add the broth and simmer until syrupy, about 3 minutes.
2. Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until just tender, about 8 minutes for dried pasta or 4 minutes for fresh.
3. Drain the pasta and add to the mushroom mixture. Stir over medium heat until coated, then stir in the cheese. Taste and adjust the seasonings with salt and pepper. Divide the pasta between 2 warmed shallow bowls. Sprinkle with parsley and serve right away.
Adapted from: Kidd, Kristine. “Fettuccine with Wild Mushrooms.” Weeknight Fresh + Fast. Weldon Owen, Inc. and Williams-Sonoma, Inc. San Francisco, California. 2011