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Truffle Fettuccine with Pancetta and Mushrooms
by: Alix Loiselle
- Preparation 10 min
- Cooking 20 min
- Portions 4 pers.
Ingredients needed
- 250 g Favuzzi egg fettuccine
- 240 ml Favuzzi truffle pizza sauce
- 125 g pancetta, diced
- 250 g cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 yellow onion, finely chopped
- 1/2 cup pasta cooking water
- Salt and pepper to taste
For serving
- Fresh parsley
- Freshly grated Parmesan
Products used in this recipe
Steps of preparation
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to the package instructions until al dente.
- Reserve about 1/2 cup of the pasta cooking water, then drain.
- In a large skillet over medium heat, cook the pancetta until golden and slightly crispy.
- In the same skillet, add the onion and cook for about 3 minutes, until softened.
- Add the garlic and cook for 30 seconds. Stir in the mushrooms and cook for 5 to 6 minutes, until nicely browned and their moisture has evaporated.
- Pour the Favuzzi truffle sauce into the skillet and add 1/2 cup of the pasta cooking water.
- Stir and let simmer gently for 2 to 3 minutes until the sauce is smooth and creamy.
- Add the drained fettuccine and pancetta to the skillet.
- Toss gently to coat the pasta evenly with the sauce.
- Divide into bowls and garnish with freshly grated Parmesan and parsley, if desired.
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