Fettuccine with Porcini
Total Time
Takes about 1 hour
Prep Time
Approximately 15 minutes
Cook Time
Approximately 45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 ounces dried porcini
- 5 tablespoons extra virgin olive oil
- 1 1/2 ounces pancetta, finely diced
- 2 cloves garlic, sliced
- Salt and freshly ground black pepper
- 1 pound fresh fettuccine
- 4 eggs at room temperature, beaten
- 1 1/2 tablespoons minced flat-leaf parsley leaves
- Grated Parmigiano-Reggiano for serving
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Preparation
Step 1
Place porcini in a bowl, cover with about 1 cup warm water, and soak for 30 minutes. Drain well, straining the liquid into a 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.
Step 2
Meanwhile, heat 3 tablespoons of oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until it begins to brown. Add garlic and sauté for another minute.
Step 3
Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
Step 4
Bring a pot of salted water to a boil for the pasta. Cook pasta for 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.
Step 5
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Chef's notes
Adapted from The New York Times, 11/1/06
