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.
Photography: Marcus Nilsson
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
- 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.
- 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.
- 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.
- 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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