Egg Fettuccine Wild Mushroom Sauce
A rich mushroom sauce with an earthy, deep flavor and a smooth texture. Pairs well with any long cut of pasta, but the mushroom combination is endless! Be inventive!
- 1 1/2 pounds fresh mushrooms, any variety
- 5 cloves garlic, smashed
- 1/2 cup DeLallo Extra Virgin Olive Oil, plus extra for frying
- 1/4 pound speck, diced
- 1/2 cup Italian flat-leaf parsley, chopped
- 2 (8.8-ounce) packages DeLallo Fettuccine Egg Pasta
- 1/4 cup grated Parmigiano-Reggiano
- 1 teaspoon salt
Speck is a smoked, aromatic pork similar to proscuitto. You may substitute prosciutto or pancetta if not available.
To prepare the mushrooms for the sauce, brush off mushrooms with damp cloth. Do not wash. Cut and discard longer mushroom stems, then roughly chop into small cubes.
Lightly smash garlic cloves and simmer with a few tablespoons of olive oil in saucepan for about five minutes to flavor oil. Add the speck and sauté until crispy. Remove speck from the pan and set aside.
Add mushrooms, remaining olive oil and salt to the saucepan and sauté over medium heat. Cook down the mushrooms, approximately 25 minutes.
Bring a large pot of water to a boil. Once boiling, salt water, then add pasta. Cook for about 8 minutes, or until al dente.
Meanwhile, add chopped parsley to the mushrooms and cook for an additional five minutes. Remove and discard large cloves of garlic. Set aside half of the cooked mushrooms, and purée remaining half of mushrooms.
Combine chopped mushrooms, mushroom purée and cooked pasta with pasta in saucepan and heat for an additional 2 minutes. Serve with grated Parmigiano-Reggiano.
We recommend reserving 1/2 cup of hot pasta cooking water to finish sauce and help to coat pasta.
Serves 6 to 8