Recipe

Fettuccine With Porcini Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 6 months, 4 weeks ago Meaty porcini mixed with smoky pancetta, pair with a nice Cab will warm the palette and sooth the soul. Topped with some grated Parmesan-Reggiano, this is a quick and hearty meal. Prep:15m Cook:20m Servings:4	Wolfpackjac
	mushrooms pasta

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Ingredients

2 oz dried porcini

5 Tbsp EVOO

1-1/2 oz pancetta, finely diced

2 garlic cloves, sliced thin

1 lb Fettucini, fresh if you can find it, or like me... out of the box.

1 - 2 Tbsp flat leaf parsley, minced

4 eggs, at room temperature, beaten

Parmesan Reggiano, grated

Kosher salt and fresh ground black pepper

Directions

Warm 4 dinner plates.

Placed dried porcini in a bowl and cover with 1 cup of warm water, soak for ~ 30 minutes.

Drain well straining the liquid into a large measuring cup.

Place porcini on some paper towels, cover more paper towels, then lightly press to remove excess moisture. Cut porcini into bite sized sections.

Heat 3 Tbsp of EVOO in a large skillet. Add pancetta and saute till just starting to brown. Add the garlic and saute for ~ 1 minute.

Add the porcini, cook until heated through and just beginning to brown. Remove from heat. Season with salt and pepper.

Bring a large pot to a rapid boil, salt to taste for the pasta. Cook the pasta ~ 3 minutes, then drain well.

Transfer fettuccine to the skillet, add remaining EVOO, and cook over low heat to heat & incorporate the ingredients. Slowly add 3/4 cup of porcini liquid. When some of the liquid has been absorbed, remove skillet from heat.

Add the eggs and fold together quickly to warm the eggs without scambling them. Add more porcini liquid if needed.

Serve immediately dividing amoungst the 4 plates, garnish with the parsley.

Garnish with cheese, and....

Enjoy!!

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