Fettucini with Porcini, Prosciutto & Tomato Cream Sauce

YOU’LL WANT a good bottle of red wine for this one.

9 oz fresh fettucini
1 lb porcini, roughly cut
3 oz prosciutto, torn into pieces
2 plum tomatoes, cored and diced
2-3 cloves garlic, chopped
1 large shallot, diced
2 tbsp olive oil
1 splash vermouth
4 oz heavy cream
fresh parsley, chopped, for garnish
parmesan cheese for shaving over top
salt and pepper

1. Heat 1 tbsp olive oil in a large skillet over medium flame and add prosciutto, cooking for a minute or two, turning with tongs, careful not to burn.

2. Add shallot, garlic, and porcini, sautéing and stirring for another couple minutes. De-glaze with a splash of vermouth, then add tomatoes. Cook over medium heat for several minutes.

3. Add pasta to boiling water. Meanwhile lower heat to medium-low and stir in heavy cream. Season with salt and pepper to taste.

4. Plate fettucini, ladle over sauce, and garnish with thin shavings of parmesan and a few pinches of parsley. Hook up red wine IV drip. Serves 2 gluttons. Keep pillows nearby.

7 thoughts on “Fettucini with Porcini, Prosciutto & Tomato Cream Sauce

  1. tastestopping

    This is making me drowsy, just looking at it. And I mean that in the best way possible. It’s a great recipe for homemade pasta (because who wants to go to the trouble for just any old sauce?).

    Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

    Reply
  2. LC

    Julia – Carbonara was the first pasta I learned to cook–and an important lesson: things go better with the pig!

    Peabody – A recipe for hari-kari: this plus one of your desserts…

    Tastestopping – Thanks for the visit. I’ll come by and check out your site.

    Techboy – It is. I recommend a little exercise workout to follow.

    Reply

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