Fettucine with Wild Mushrooms

By adriennehannis

Ingredients

• Olive oil, 1 tablespoon
• Pancetta, 1 1/2 oz., chopped
• Large shallots, 3 sliced
• Fresh thyme or rosemary, 2 teaspoons minced
• Wild mushrooms such as chanterelles, shiitake, and/or cremini, 1/2-3/4 lb, sliced
• Coarse kosher salt and freshly ground pepper
• Low-sodium chicken broth, 3/4 cup
• Egg fettuccine, 6 oz dried or 9 oz. fresh
• Parmesan cheese, 1/2 cup freshly grated
• Fresh flat-leaf parsley, chopped, for sprinkling

Preparation

Step 1

In a large frying pan over medium-high heat, warm the oil. Add the pancetta and saute until brown, about 2 minutes. Add the shallots and thyme, and saute until the shallots begin to brown, about 4 minutes. Add the mushrooms, sprinkle with salt and pepper, and saute until tender, about 5 minutes. Add the broth and simmer until syrupy, about 3 minutes.

Meanwhile, bring a large pot three-forths full of salted water to a boil. Add the pasta, stir well, and cook until just tender, about 8 minutes for dried pasta or 4 minutes for fresh.

Drain the pasta and add to the mushroom mixture. Stir over medium heat until coated. Mix in the cheese. Taste and adjust the seasoning. Divide the pasta between 2 warmed shallow bowls. Sprinkle with parsley and serve right away.