Photo: Andrew Ridley
Fettuccine with Porcini and Pancetta Cream Recipe
11 ingredients
4 to 6 servings
openrecipes
This dish uses ingredients that can be found year-round (if you use dried mushrooms), but we like it best in the fall, when fresh mushrooms are available and...
Estimated Nutrition (whole recipe, rough)
347
Calories
11g
Protein
28g
Fat
14g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Porcini | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 fresh porcini
- (or 1 ounce dried porcini mushrooms)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon dry white vermouth
- 3/4 pound pancetta, cut into 1/8-inch-thick slices
- 1/2 medium white onion, medium dice
- 6 medium garlic cloves, minced
- 3/4 cup heavy cream
- 1 pound fettuccine (can substitute linguine)
- 3 ounces Parmigiano-Reggiano cheese shavings, for garnish
- 4 tablespoons chopped Italian parsley, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes