Artichoke, Mushroom, and Pancetta Pasta
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 18 ozs fresh Fettuccine
- 2 ½ cups heavy cream
- ½ cup fresh lemon juice
- 12 Tbsps unsalted butter
- 2 cups Parmesan (grated)
- 2 tsps lemon zest
- Nutmeg (freshly grated)
- salt (to taste)
- ground White pepper (to taste)
- ⅔ cup fresh Pancetta (cut into small pieces)
- 1 cup peas
- 1 cup Mushrooms
- 1 cup Artichoke hearts
- ½ cup parsley
Preparation steps
1.
Cook the pasta in a large pot of boiling salted water until tender, stirring occasionally, about 4 minutes. Drain.
2.
Sauté the pancetta in a large skillet.
3.
Add 2 cups of the cream and the lemon juice. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Add peas, mushrooms, and artichoke hearts. Stir for one minute.
4.
Add the pasta to the skillet and toss. Add the remaining 1/2 cup of cream and Parmesan. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
5.
Serve and sprinkle with parsley.
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