She Strengthens

Fall’s Hearty Delight: Creamy Porcini Pasta

As the seasons change, our taste buds crave heartier, richer flavors. This creamy porcini pasta dish is the perfect answer, featuring fresh mushrooms, crispy pancetta, and a velvety sauce.

Servings and Prep Time

This recipe serves 4-6 people and can be prepared in just 1 hour and 15 minutes, with 35 minutes of active cooking time.

Gathering Ingredients

To create this autumnal masterpiece, you’ll need:

• 3 fresh porcini mushrooms (or 1 ounce dried porcini mushrooms)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dry white vermouth
• 3/4 pound pancetta, cut into 1/8-inch-thick slices
• 1/2 medium white onion, medium dice
• 6 medium garlic cloves, minced
• 3/4 cup heavy cream
• 1 pound fettuccine (can substitute linguine)
• 3 ounces Parmigiano-Reggiano cheese shavings, for garnish
• 4 tablespoons chopped Italian parsley, for garnish

Preparing the Mushrooms

If using fresh mushrooms, gently clean off any dirt and trim the stems. Slice the mushrooms thinly and combine them with 1 tablespoon of olive oil and vermouth. Let them macerate for 30 minutes. If using dried mushrooms, reconstitute them by soaking them in warm water with olive oil and vermouth for 30 minutes.

Crisping the Pancetta

Cut the pancetta slices into 1/4-inch squares and heat the remaining olive oil in a large frying pan over medium-high heat. Cook the pancetta until browned, stirring occasionally, about 10 minutes.

Building the Sauce

Add the mushroom mixture, onion, and garlic to the pancetta. Reduce the heat to medium and simmer until the garlic and onions are soft and the sauce is slightly reduced. Then, lower the heat to medium-low, add the cream, and let simmer for 5 minutes more.

Cooking the Pasta

Cook the fettuccine according to the package directions. Meanwhile, reheat the sauce over low heat. When the pasta is cooked, drain it, return it to the stockpot, and add the sauce. Mix well.

Garnishing and Serving

Top the pasta with Parmigiano-Reggiano shavings and parsley, and serve immediately.

Wine Pairing

This full-bodied pasta dish deserves an elegant red wine with hints that complement the earthy richness of the porcini and bacon. Try a red from the cooler northern Italian region of Trentino-Alto Adige, such as the 2003 Foradori Teroldego Rotaliano, with its nuances of pomegranate, hibiscus, and bright Bing cherry.