fettuccine

Fettuccine Boscaiola

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With the flavours of bacon and mushrooms, the rich savour of creamy sauce, and plenty of delicious cheese this will quickly become a favourite among friends and family, whether you serve it for a dinner party or take it to the office for a delicious hot lunch.

Ingredients:

  • 250 g bacon rashers, without rind and thinly sliced
  • 400 g dried curly fettuccine
  • 400 g (1 cup) fresh mushrooms, thinly sliced
  • 40 g salted butter
  • 5 shallots, trimmed and thinly sliced
  • 425 ml heavy cream
  • 30 g (1/3 cup) Parmesan, shredded
  • 30 g (1/3 cup) Romano, shredded

Garnish with extra Parmesan before serving.

Preparation:

Boil pasta in a large saucepan of salted water until it is al dente in consistency. Drain.

While the pasta cooks, fry the bacon in a pan over medium heat, stirring frequently for four minutes, or until it is golden in colour. Transfer it to a plate with a paper towel on it using a slotted spoon.

Heat your butter in the frying pan. Add the mushrooms, cooking while stirring constantly for five minutes. They will be tender and the liquid will reduce.

Add the whites of the shallot and stir to combine it with the mushrooms. Add the bacon and stir in the cream. Then, simmer for six to seven minutes to thicken the mixture. Add the cheese and stir until all ingredients are well mixed.

Lastly, add the past and green portion of your shallot to the sauce. Season to taste with salt and pepper, tossing to coat the pasta well with the sauce.

To add a special touch to your table, put a loaf of French or Italian bread in the oven to heat while you prepare the pasta. In a small saucepan, heat approximately ½ a cup of olive oil. When the oil is hot (it will appear “wavy”), add 1 tablespoon of chopped garlic. Allow this to infuse. Along with the pasta and any other side dishes, serve the bread wrapped in a towel and the oil on a plate with cracked pepper and dried herbs (oregano and basil work nicely). Tear off bits and souse them in the oil for a delicious accompaniment to your special fettuccine.

You may serve the pasta in individual portions, garnished with Parmesan. A comforting touch is to serve it family style, in a large colourful dish or platter with fresh garlic toast and a salad or greens of your choice. One of the best things about winter pasta dishes is that they are hearty. The hot pasta and rich flavour profiles, bolstered by cheese, meat, garlic, and herbs are signature to dishes inspired by Northern Italian cuisine. There, the seasonal change is sharply defined and winters can be quite raw, with heavy rain and snow, as well as bitter winds. Many people forget in their conception of the Mediterranean cuisine that olive oil and tomatoes, seafood and fresh greens are wonderful, but the body hungers for something more substantial when the wind blows from the North.


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