The Table
The Table

Mushroom Fettuccine

Description

A simple and elegant dish

Summary

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

Ingredients

1 pk
De Cecco egg fettuccine (8.8oz)
6  
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
butter
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

Instructions

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.