Linguine With Pancetta Mushroom Cream Sauce
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Serves/Makes: 2
Ready in: < 30 minutes
- 8 ounces dry linguine pasta
- 1 tablespoon olive oil
- 3 tablespoons pancetta, cut in 1/4-inch dice
- 1/2 cup sliced cremini or button mushrooms (1/4-inch thick)
- 1/2 cup chardonnay
- 1/2 cup heavy cream
- 2 teaspoons freshly grated Parmesan cheese
- 2 teaspoons chopped parsley
- 1 pinch minced garlic
- salt, to taste
- 1/2 teaspoon freshly grated lemon zest, MOISTENED IN
- 1 teaspoon lemon juice
Bring a large pot of water to a boil. Salt generously. Add the pasta and cook 8-10 minutes just until al dente. While the pasta is cooking, saute pancetta in olive oil in a large saute pan over medium heat. As the pancetta begins to brown, add the mushrooms and continue to cook, stirring occasionally, until mushrooms are golden brown and dry. Stir in wine. Cook until wine is reduced by half. Add cream. When sauce comes to a boil, remove from the heat and stir in cheese and parsley. Add garlic and salt to taste. Toss sauce and pasta together. Garnish with lemon zest and serve immediately. Recipe Source: the California Culinary Academy
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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