Linguine With Pancetta Mushroom Cream Sauce
Category: RecipesPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
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.
recipe comments
related member recipes
by sgre52160
1 package (9 ounces) BUITONI Reserva Refrigerated All Natural Wild Mushroom Agnolotti 4 ounces pancetta, thinly sliced and cut in matchsticks 1 tablespoon extra virgin olive oil 2 fresh garlic c
by sgre52160
1/2 lb linguine, cooked al dente and drained 1/2 lb pkg sliced fresh mushrooms 1/2 cup chicken broth 1/2 cup (1/2 of 8 oz tub) chive & onion light cream cheese spread 2 cups baby spinach leaves
by sgre52160
8 oz linguine, cooked al dente 1/2 lb sliced mushrooms 1/2 lb frozen, peeled shrimp, thawed 2 tbsp butter 1/2 cup butter 2 cloves garlic, minced 3 oz cream cheese 2 tbsp chopped fresh parsley
by sgre52160
Olive oil 4 oz pancetta (about a 1/4 inch thick slice), cut into a 1/4 inch dice Flour for dredging (about 1 cup) 8 thin chicken breast cutlets, about 1 lb Coarse salt Freshly ground black pepper
view more member recipes
related CDKitchen recipes
Linguine with Clams and Pancetta
Skillet Chicken & Broccoli With Linguine
Garlic Salmon Linguine
Bucatini Amatrice-Style
Scallops In Carbonara Cream Sauce Over Linguine
Bolognese Meat Sauce
Mama Melrose's Ristorante Italiano Shrimp Carbonara
Linguine With Pancetta Mushroom Cream Sauce
Asparagus Carbonara
PLT's - Pancetta, Butter Lettuce and Tomato with Pesto Sauce