The Table
The Table

Mushroom Fettuccine


A simple and elegant dish


SourceCourtesy of Terlato Wines Executive Chef Colin Crowley
Prep time
Cooking time
Total time


1 pk
De Cecco egg fettuccine (8.8oz)
slices pancetta, baked until crisp and then chopped (bake 15 min at 350)
2 c
mushrooms (preferably Chanterelles, but may use crimini), quartered
1 T
chopped shallot
2 T
1 c
heavy cream, reduced by one-third
1 c
chicken stock
1 c
grated Parmigiano-Reggiano (plus more for garnish)
chopped parsley to garnish
salt and pepper


Sauté chopped shallots in butter until translucent, and then add mushrooms. Season with salt and pepper and cook until the liquid is released and evaporated. Add the chicken stock and reduce it by half.

Meanwhile, cook the pasta according to package directions; drain.

Mix pasta with mushroom mixture, cream and one cup grated Parmigiano-Reggiano. Cover the bowl with plastic wrap for 3 mins, then serve, garnished with chopped pancetta, chopped Italian parsley and Parmigiano-Reggiano.