Wednesday, July 1, 2009

Fettucini with Porcini, Pancetta & Tomato Cream Sauce

You know I love a good gut-buster. Bring on the heavy cream and red wine. We like to import a little French paradox onto American soil, freedom fries be damned. And this recipe, my friends, turned out so hella phenomenal I just hope you give it a try.

9 oz fresh fettucini
1 lb porcini, roughly cut
3 oz thin-sliced pancetta, cut into thirds
2 plum tomatoes, cored and diced
2-3 cloves garlic, chopped
1 large shallot, diced
2 tbsp olive oil
1 tbsp vermouth, plus a splash
4-6 oz heavy cream
4 tbsp fresh parsley, chopped, for garnish
parmesan cheese for shaving over top
salt and pepper

1. Prepare mushrooms ahead of time in a bowl with vermouth and 1 tbsp olive oil. Set aside for 30 minutes.

2. Heat remaining olive oil in a large skillet until almost smoking. Add pancetta, careful to spread around in pan, and lightly brown over medium-high heat.

3. Add shallot, garlic, porcini, and tomatoes and cook over medium heat for several minutes.

4. Add pasta to boiling water. Meanwhile pour a small splash of vermouth into sauce (optional) and cook for a minute, then lower heat to medium-low and stir in heavy cream. Season with salt and pepper to taste.

5. Plate fettucini, ladle over sauce, and garnish with thin shavings of parmesan and a few pinches of parsley. Hook up red wine IV drip. Serves 2 gluttons. Keep pillows nearby.


Julia said...

Oh, this does look amazing... almost like a carbonara on steroids with a little french influence.

Peabody said...

Swoon! This looks awesome.

Anonymous said...

This is making me drowsy, just looking at it. And I mean that in the best way possible. It's a great recipe for homemade pasta (because who wants to go to the trouble for just any old sauce?).

Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.


Techboy said...

Looks full of flavour.

Langdon Cook said...

Julia - Carbonara was the first pasta I learned to cook--and an important lesson: things go better with the pig!

Peabody - A recipe for hari-kari: this plus one of your desserts...

Tastestopping - Thanks for the visit. I'll come by and check out your site.

Techboy - It is. I recommend a little exercise workout to follow.

we are never full said...

even with the cream (and this looks amazing) it still looks light. how do you do it!? yum.

Princess, Tank and Isaac: The Newfs of Hazard said...

Scallops and porcini are almost as good as morels stuffed with sea scallops.