Friday, September 5, 2008

fettuccine and mushrooms

Last night, after watching the convention speeches, and needing comfort sustenance, with what was on hand, we prepared one of our simple favorites: fettuccine with mushrooms (and peas). It takes but a few minutes, and then, presto! All the comfort we were longing for.

for the sauce:
  • three tablespoons butter
  • two tablespoons olive oil
  • six ounces mushrooms (crimini or others)
  • three ounces of pancetta or prosciutto
  • one cup frozen peas (fresh if you have them!)
  • one-quarter cup white wine
  • two tablespoons chopped fresh parsley
  • one-quarter cup heavy cream
  • salt and freshly ground pepper
  • one-quarter cup freshly grated parmesan
for the pasta
  • one pound freshly made fettuccine (or tagliatelle)
Trim the stems off the mushrooms. Slice them into thin quarter inch slices. Slice the pancetta or prosciutto into thin slices.

In a saute pan over medium heat, place the butter and olive oil. When warm add the garlic. Cook thirty seconds. Add the mushrooms. As soon as they start to get soft (about three minutes) add the pancetta. Cook for two minutes. Add the white wine. Let the alchohol evaporate, about two minutes. Add the defrosted peas. (If fresh peas, add them with the pancetta). Add a teaspoon of salt and some freshly ground pepper. Stir. Add the cream, and stir. Cook until the cream reduces slightly.

In the meantime, get five quarts of water up to a boil. Add two tablespoons of salt. Add the fettuccine. Stir. Cook until al dente (or just short of). Reserve a cup of the pasta liquid. Drain.

Add the pasta to the re-heated sauce. Add some of the reserved water if needed to keep moist. Add the parsley and stir. Add the parmesan and stir. Serve on heated plates.


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