
We blog about this recipe here.
Shiitake Pancetta Pasta
- 2 T butter – divided
- 2 T olive oil
- 3-5 oz pancetta, chopped (I used Columbus Diced Pancetta in a 5 oz pkg, which is easy to find)
- 3/4 lb shiitake mushrooms, stems removed and sliced into 1/4″ slices
- 2 T sage chopped leaves (about 6 leaves will do it)
- 3 small cloves of garlic, minced
- 1 large carrot, minced
- 1/2 c cream
- salt (about 1/4 tsp)
- pepper (about 1/4 tsp)
- 1/4 c parsley, finely chopped
- 8 oz (or more) fettuccine, cooked according to package directions, drained, and mixed with 1 T butter
Heat 1 T butter and the olive oil in a medium-sized skillet over medium heat. Add pancetta and saute for about 2 minutes, stirring constantly. Add the mushrooms, sage leaves, garlic, and carrot. Saute 4-6 minutes, uncovered, stirring occasionally. Add the cream and salt and pepper and saute another 2 minutes of so, stirring.
Gently combine the warm fettuccine with the mushroom sauce; sprinkle with parsley, and serve.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.