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Fettuccine with Pancetta, Porcini, and Tomato

Serve with a salad of cleaned dandelion greens and miner's lettuce tossed in a simple oil-and-vinegar dressing. Sprinkle with wild violets.

  • Servings: 6

Photography: Marcus Nilsson

Source: Whole Living, June 2011


  • 1 tablespoon extra-virgin olive oil
  • 3 ounces thinly sliced pancetta, torn into 3-inch pieces
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound porcini mushrooms, brushed clean and quartered
  • 2 plum tomatoes, cored and diced
  • 1/4 cup white wine or vermouth
  • 1 12-ounce can evaporated milk
  • Coarse salt and freshly ground black pepper
  • 1 pound whole-wheat fettuccine
  • 1/4 cup grated Parmesan


  1. Heat oil in a large skillet over medium heat. Add pancetta and cook, turning, until golden brown, about 5 minutes. Transfer to paper towel-lined plate; set aside.

  2. Add onion, garlic, and mushrooms to pan. Cook, stirring, until tender, about 5 minutes. Add tomatoes and cook until they begin to break down, about 2 minutes.

  3. Add wine and reduce by half, scraping up any bits from bottom of pan with a wooden spoon. Pour in milk and return pancetta to pan. Gently simmer until sauce has thickened, about 15 minutes.

  4. Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1/2 cup pasta water. Drain pasta and toss with sauce. Add reserved pasta water to desired consistency. Season with salt and pepper. Serve with grated Parmesan.

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