Fettuccine with Wild Mushrooms

A wonderful way to enjoy wild mushrooms is to saut�© them with shallots and herbs, toss with tender pasta and crown the dish with Parmigiano-Reggiano cheese. For a superb finish, offer chunks of the cheese drizzled with aged balsamic vinegar.

source	Williams Sonoma
categories	main dish, pasta, sauce, italian
yield	4 servings
prep time
total time

INGREDIENTS

1 Tbs. olive oil

1 ½ oz pancetta, chopped

3 Lrg shallots, sliced

2 tsp. minced fresh thyme or rosemary

½ to ¾ lb wild mushrooms, such as chanterelles, shiitake and/or cremini, sliced

Coarse kosher salt and freshly ground pepper, to taste

¾ cup low-sodium chicken broth

6 oz dried or 9 oz fresh egg fettuccine

½ cup grated Parmigiano-Reggiano cheese

Chopped fresh flat-leaf parsley for garnish

INSTRUCTIONS

1. In a large fry pan over medium-high heat, warm the olive oil. Add the pancetta and sautee until brown, about 2 minutes. Add the shallots and thyme and sautee until the shallots begin to brown, about 4 minutes. Add the mushrooms, season with salt and pepper and sautee 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 immediately. Serves 2.

4. Quick Tips: Use authentic Parmigiano-Reggiano for the best flavor. This pasta is a great vehicle for chanterelle mushrooms, but more affordable shiitake or cremini mushrooms are also delicious. For best results, use fettuccine made with egg; it will be tender and silky after cooking.