Rhea's Rundown
Wild mushrooms sautéed with pancetta, shallots, fresh thyme, fresh rosemary, fresh parsley, and chicken oth 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 oth
- 6 ounces dried or 9 ounces fresh egg fettuccine
- ½ cup Parmigiano-Reggiano cheese, grated
- Flat-leaf parsley for garnish, chopped
Directions
1. In a large fry pan over medium-high heat, warm the olive oil. Add the pancetta and sauté until own, about 2 minutes. Add the shallots and thyme and sauté until the shallots begin to own, about 4 minutes. Add the mushrooms, season with salt and pepper and sauté until tender, about 5 minutes. Add the oth and simmer until syrupy, about 3 minutes.
2. Meanwhile, ing 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
Rhea Torreon
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