Wild Mushroom Fettucine

Preparation

Step 1  Start by boiling the water for the fettucine while you cook the other ingredients. Fill a large pot ¾ full of water, add about ¼ tps salt, and bring the pot to a rolling boil.

Step 2  In a large pan over medium-high heat, melt the butter, add the pancetta and cook until slightly browned on both sides, about 2 minutes.

Step 3  Add the shallots, garlic, and thyme and sauté for 2-3 minutes. Add the mushrooms and sauté until mushrooms are tender and browned, 5 minutes. Add the white wine stirring often for 3-4 minutes while the wine reduces.

Step 4  Add the chicken stock or broth and stirring often for 4-5 minutes while the broth reduces. Season with salt and pepper.

Step 5  Add the fettucine to the boiling water, and boil 8 minutes for dried pasta and 4 minutes for fresh pasta, then drain. For the best results, try to time it so the mushrooms and pasta are ready for Step 6 at approximately the same time.

Step 6  In the large pan, add the drained fettucine to the mushrooms and stir over medium heat. Add Parmesan cheese and season with salt and pepper, to taste. Sprinkle a little parsley on your plated Wild Mushroom Fettucine and serve.