Best Fettuccine With Pancetta Porcini And Tomato Recipes

FETTUCCINE WITH PORCINI

Steps:

• Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
• Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
• Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
• Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.

PASTA WITH PANCETTA AND TOMATO SAUCE

Steps:

• Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
• Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES

Steps:

• Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
• Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
• Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.

FETTUCCINE WITH PANCETTA, PORCINI, AND TOMATO

Steps:

• 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.