Fettuccini and Mushrooms

Cutting back can still involve pasta. At least that’s what we think! When weight starts to hang on it’s time for action, but there’s no giving up Pasta Sunday’s.

Recipe

4 Tablespoons olive oil (less can be used if preferred)
3 Ounces chopped pancetta (or bacon)
3 Large shallots-sliced
1 Pound sliced baby bella mushrooms
1 Tablespoon chopped fresh thyme
1 Cup chicken broth
8 Ounces Fettuccine cooked al dente in well salted water
Generous amount of grated Parmesan
Basil for garnish
About salt: Because of the well salted pasta water, pancetta, low sodium broth, and Parmesan I didn’t add salt. Salt to your taste.

Sauté the onion with the pancetta in two tablespoons olive oil over medium heat in a large skillet (large enough to hold all ingredients in the end) until translucent but not browned.

Remove the onion and pancetta and set aside.

Add additional 2 tablespoons of olive oil and the mushroom a bit at a time to avoid lowering temperature of the skillet. Cook until lightly brown on both sides.

Add the cooked onion and pancetta to the skillet along with the broth and bring to a simmer. Then turn off heat.

Add the drained cooked (warm or hot) pasta to the skillet and dredge it around in the sauce.

Serve immediately with a healthy grating of Parmesan. Garnish with boxwood basil or sweet basil.

Mangia!!

Recipe inspired by William Sonoma!