Fettuccine with Peas, Mushrooms, and Pancetta
Instructions:
- ¼ cup extra virgin olive oil (60 ml)
- 1 clove of garlic, peeled
- 1 pound mushrooms, sliced ¼ inch thick (450 g)
- 2 tablespoons chopped parsley
- Salt
- 3 tablespoons dry white wine
- 2 tablespoons lard or butter (30 g)
- 1 small white onion, very finely chopped
- 3 ounces pancetta, thinly sliced, then cut into thin julienne strips (85 g)
- 1 ½ cups garden-fresh peas (about
- 1 ½ pounds in the shell) (675 g)
- 1 pound dried fettuccine (450 g)
- ¾ cup freshly grated Parmesan cheese (75 g)
- Heat the olive oil in a large skillet. Add the garlic and cook slowly over low heat until it is just beginning to brown. Discard the garlic. Add the mushrooms to the oil and cook over moderately low heat, stirring often, until the liquid they release has evaporated. Sprinkle on the parsley, season with salt, and add the wine. Cook for another minute or 2, until most of the wine evaporates. Remove from the heat.
- In a small saucepan, melt the lard or butter. Add the onion and pancetta and cook over low heat, stirring, until the onion is soft and translucent and the pancetta is beginning to brown. Add the peas, cover, and cook slowly over low heat for about 10 minutes, or until the peas are tender. Season the peas and pour them into the skillet with the mushrooms. Mix well.
- Cook the pasta in a large pot of boiling salted water until it is al dente. Drain the pasta and transfer to a warmed serving bowl. Toss the pasta with the Parmesan cheese and then pour the mushrooms and peas over it. Serve at once, with extra Parmesan cheese and a pepper mill on the side.