Mushroom Roasted Tomato And Pancetta Fettuccine Recipes

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CREAMY PANCETTA PASTA WITH MUSHROOMS AND PARMESAN



Creamy Pancetta Pasta with Mushrooms and Parmesan image

Provided by Lorraine Pascale

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

One 16-ounce package pappardelle nests or 1 recipe for Cracked Black Pepper Pasta
One 6-ounce piece pancetta, cut into cubes
6 ounces fresh chestnut or cremini mushrooms, cleaned and finely sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Freshly ground black pepper

Steps:

  • Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
  • While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
  • Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan. Serve immediately. I like to serve it with an arugula salad.

PASTA WITH PANCETTA AND TOMATO SAUCE



Pasta with Pancetta and Tomato Sauce image

Provided by Giada De Laurentiis

Time 40m

Yield 6 servings

Number Of Ingredients 9

6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano

Steps:

  • Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
  • Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

FETTUCCINE WITH ROASTED MUSHROOMS



Fettuccine With Roasted Mushrooms image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

2 tablespoon extra-virgin olive oil
2 cloves garlic, sliced
4 sprigs fresh thyme
10 ounces shiitake mushrooms
Salt and freshly ground black pepper
10 ounces fresh fettuccine

Steps:

  • Preheat oven to 325 degrees. Line a baking sheet with foil. Brush the foil with about a teaspoon of the oil and scatter the garlic and thyme over the foil.
  • Remove and discard the stems from the mushrooms. Place the mushroom caps stem side down in a single layer on the baking sheet. Roast the mushrooms for 30 minutes.
  • Remove the mushroom caps from the oven and slice them into slivers about a fourth of an inch wide. Chop the garlic and the thyme from the baking sheet. This much of the recipe can be prepared up to 4 hours in advance.
  • Shortly before serving, bring a large pot of salted water to a boil. Cook the fettuccine about three minutes. Drain it well, then place it in a shallow saucepan or a skillet. Add the mushrooms, chopped thyme and garlic and the remaining olive oil. Cook over low heat a few minutes, tossing the noodles gently, to mix all of the ingredients. Season to taste with salt and pepper, gently fold in the parsley and serve the fettuccine alongside the monkfish.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 2 grams

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