RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 23969
View Recipe |
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Recipe Name: |
Pasta with Mushrooms, Pancetta, and Sage - Copy - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Pasta |
Kosher: |
No |
Ethnicity: |
Italian |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.35
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
You can serve this as a side dish - 4 entree servings will yield 8 side dish servings.
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Ingredients:
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Directions:
Bring 4 quarts water to a rolling boil, covered, in a stockpot; add 1 tablespoon salt and the pasta, stir to separate, and cook until just shy of al dente. Drain and return the pasta to the stockpot.
Cook pancetta in 2 tablespoons of olive oil, stirring occasionally, until lightly browned and crisp, about 6 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
In the remaining fat, add the shallots and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Increase the heat to medium-high; add the shiitakes and cook, stirring occasionally, for 2 minutes. Add the cremini and ½ teaspoon salt; cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are golden brown, about 8 minutes. Stir in the sage and cook 30 seconds. Transfer the mushrooms to a bowl and set aside. Add the chicken broth to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan; off heat, stir in the cream, lemon juice and salt and pepper to taste.
Add the mushrooms, pancetta, chicken broth/cream mixture, cheese, and parsley to the pasta in the stockpot. Toss over medium-low heat until the cheese melts and the pasta absorbs most of the liquid, about 2 minutes; serve immediately. |
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Nutrition per Serving: |
Calories: |
849 |
Total Carbs: |
92.4 |
Net Carbs: |
0.0 |
Cholesterol: |
44.9 |
Fat: |
37.4 |
Protein: |
29.25 |
Fiber: |
0.40 |
Sodium: |
1122.75 |
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Average Rating:
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