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.
Oh, this does look amazing… almost like a carbonara on steroids with a little french influence.
Swoon! This looks awesome.
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
Looks full of flavour.
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.
even with the cream (and this looks amazing) it still looks light. how do you do it!? yum.
Scallops and porcini are almost as good as morels stuffed with sea scallops.