Fresh Fettuccine with Crispy Pancetta, Sauteed Mushrooms and Cherry Tomatoes Recipe serves: 2
Prep Time 20 Minutes
Cook Time 30 Minutes

Fresh Fettuccine with Crispy Pancetta, Sauteed Mushrooms and Cherry Tomatoes

by Chef Fabio Viviani

Ingredients

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

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