This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Linguine With Pancetta Mushroom Cream Sauce
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- #82492
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
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
directions
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
added by
GRIFFIN
nutrition data
780 calories, 33 grams fat, 88 grams carbohydrates, 23 grams protein per serving.
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reviews & comments
February 15, 2016
This is so quick and so fabulous. The lemon zest adds another layer of flavor. This one's a keeper!
October 18, 2015
I wasn't too sure about finishing with the lemon zest and juice mixture, but it added just a wee bit of citrus contrast to the creamy sauce. Very decadent and yummy!!! I used a lot more mushrooms (white button, cremini and shiitake) than the recipe called for (over a cup), and it was absolutely perfect for my taste!!!
January 5, 2012
This recipe, by chef Jeana Lee, appeared in our paper in 1996, and I just finally got around to making it. It is truly excellent, and very easy. I would up the amount of lemon zest a bit, but that is a small quibble. In the paper it does not indicate the number of servings, so I went with the normal assumption that 2 oz pasta = one serving, and that worked well for us. Given that, the recipe as written above would serve 4, not 2 people.