Porcini Fettucine

We love fettuccine and adding the Porcini to it turns this into a savory, authentically Italian dish. This recipe also uses eggs as a pasta coating instead of incorporating pasta sauce! Make this dish for your next comfort food craving and thank us later!

INGREDIENTS

• 5 tbsp extra virgin olive oil 
• 2 oz pancetta diced small
• 2 cloves of garlic
• 1 lb. fettuccine pasta, fresh or boxed (you can usually find fresh versions in the deli area of the grocery store)
• 4 eggs, room temperature, beaten
• 2 tbsp flat leaf parsley, minced 
• 2 oz dried porcini

DIRECTIONS

1. Cover porcini in bowl with 1 cup of warm water and let soak for 30 minutes. Drain well, saving liquid in measuring cup.
2. Place porcini on a paper towel. Press with another paper towel to remove moisture. Cut the large pieces in half. 
3. Heat 3 Tbsp of oil in skillet then add pancetta and saute until it begins to brown, add garlic and saute for another minute. Add porcini and cook until heated through. Season with salt and pepper.
4. Place pasta in boiling water, cook for 3 minutes then drain.
5. Transfer pasta to skillet and add 2 Tbsp of oil. Cook over low heat.
6. Add the ¾ cup of porcini liquid left over from Step 2. Let some absorb and remove pan from the heat. 
7. Add the eggs and fold mixture quickly. Do not scramble the eggs. You can add more liquid if it seems needed. 
8. Divide and serve, garnishing with Parmesan cheese!