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Paglia E Fieno with Bacon, Peas and Mushrooms

Recipe By : The New Pasta Cookbook Ingredients:

  • 1/2 pound fresh fettuccine -- or 1/3 lb dried
  • 1/2 pound fresh spinach fettuccine -- or 1/3 lb dried
  • 1/2 pound peas, frozen -- or fresh shelled
  • 1/2 pound bacon -- cut into strips
  • 1 tablespoon dried porcini mushrooms -- optional/see dir's
  • 1/2 pound mushroom -- sliced
  • 1 clove garlic -- crushed
  • 1 teaspoon fresh ground black pepper
  • 1 bunch fresh parsley -- finely chopped
  • 2 1/4 cups cream
  • grated Parmesan cheese -- for garnish

Instructions:

*if porcini mushrooms are used cover and soak in hot water for 30 minutes.
Cook peas until tender in a large saucepan of boiling salted water, remove with slotted spoon and set aside, reserving cooking liquid.
Fry bacon until crisp.
Drain porcinis and filter liquid through cloth or a paper coffee filter to remove grit. Chop finely and add to the pot with the soaking liquid, bacon, and fresh mushrooms. Stir in garlic and pepper and cook briefly. Toss in parsley and cook for 30 seconds.
Add cream and cook, stirring, until the sauce comes to the boil. Boil until thickened and reduced, 5 to 8 minutes.
Begin cooking fettuccine in the water used for the peas. When al dente, drain and transfer to a warm serving dish. Toss with the sauce, and serve with freshly grated Parmesan.

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