Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta Print Email

(Straw & Hay)

1 tablespoon salt
1 cup low-salt chicken stock
3/4 cup mascarpone (or cream)
4 ounces pancetta, cut into ¼-inch cubes

2 tablespoons unsalted butter, divided, room temperature
1 tablespoon minced shallots
2 cloves garlic, peeled and slivered lengthwise
1/2 pound wild mushrooms, such as baby porcinis (baby bellas), cleaned, trimmed, and sliced
1 tablespoon fresh lemon juice

4 ounces homemade or artisan egg fettuccini (Nonna’s Noodles is excellent)
4 ounces homemade or artisan spinach fettuccini (Nonna’s Noodles is excellent)

finely grated sea salt
freshly ground black pepper, to taste
1/4 cup grated Parmigiano-Reggiano

Fill a large pasta or soup pot with cold water and add 1 tablespoon salt. Cover and bring to a rolling boil.

In a small saucepan, reduce chicken stock to ¼ cup.

Add mascarpone to the reduced chicken stock and simmer to thicken slightly. Keep warm over low heat.

In a large sauce pan, add the pancetta and sauté over medium heat to brown and render the fat. Drain all but 1 tablespoon of the fat and remove the pancetta to a small bowl.

Add 1 tablespoon butter to the sauté pan and set back on the turner.

Over medium heat, sauté shallots until just golden.

Add mushrooms and turn the heat up to high. Toss the mushroom with the lemon juice.

Sauté until the mushrooms release their juices. Continue cooking until most of the liquid evaporates.

Add rendered pancetta and keep warm over low heat.

Season sauce with salt, pepper, and additional lemon juice if necessary.

When water is boiling rapidly, add the pasta. Boil until just tender, about 4-6 minutes.

Quickly drain and put into a large serving bowl.

Toss cooked, drained pasta with the remaining 1 tablespoon butter, Parmigiano-Reggiano, and sauce.

Season to taste with salt and pepper. Serve immediately. - http://thelunacafe.com/spinach-egg-fettuccini-with-wild-mushrooms-pancetta-straw-hay/

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