Fresh Fettuccine With Crispy Pancetta, Sauteed Mushrooms And Cherry Tomatoes

Ingredients

• 2 cups cherry tomatoes (20 small), halved and seeded
• 2 Tbsp. Bertolli® Extra Virgin Olive Oil
• Salt and fresh ground black pepper
• 2 ounces pancetta or bacon, diced
• 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
• 4 to 5 cloves garlic, finely chopped
• 12 ounces oyster mushrooms, very thinly sliced
• 1/2 cup chicken broth, divided
• 8 ounces fresh fettuccine
• 2 Tbsp. chopped fresh parsley
• Shaved Parmesan cheese

Directions

1. Preheat oven to 475°. Drizzle tomatoes with Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Arrange in baking pan and bake 5 to 10 minutes or until wilted.
2. Sauté pancetta with Bertolli Extra Light Tasting Olive Oil over medium-high heat until crisp. Season with fresh ground black pepper and very little salt. Add garlic and mushrooms and saute until golden brown.
3. Add roasted tomatoes and 1/4 cup broth to saute pan. Reduce heat and simmer uncovered.
4. Add fettuccine to boiling water over high heat, stirring occasionally until it floats, approx. 5 to 8 minutes.
5. Add cooked fettuccine to sauté pan and remaining broth. Increase heat and drizzle with Bertolli Extra Virgin Olive Oil. Add parsley. Simmer 2 to 5 minutes.
6. Top with shaved Parmesan and serve.

• Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.