Fresh Fettuccine with Crispy Pancetta, Sautéed Mushroom and Cherry Tomato

by Chef Fabio Viviani, Let’s Cook! App

Serves 2, double ingredients for 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

2 cups cherry tomatoes (20 small), halved and seeded
2 Tbsp. Bertolli® Extra Virgin Olive Oil
Salt and fresh ground black pepper
2 ounces pancetta or bacon, diced
1 Tbsp. Bertolli® Extra Light Tasting Olive Oil
4 to 5 cloves garlic, finely chopped
12 ounces oyster mushrooms, very thinly sliced
1/2 cup chicken broth, divided
8 ounces fresh fettuccine
2 Tbsp. chopped fresh parsley
Shaved Parmesan cheese

Directions: Preheat oven to 475°. Drizzle tomatoes with Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Arrange in baking pan and roast 5 to 10 minutes or until wilted.

Sauté pancetta with Bertolli Extra Light Tasting Olive Oil over medium-high heat until crisp. Season with fresh ground black pepper and very little salt. Add garlic and mushrooms and sauté until golden brown.

Add roasted tomatoes and 1/4 cup broth to sauté pan. Reduce heat and simmer uncovered.

Add fettuccini to boiling water over high heat, stirring occasionally until it floats, approx. 5 to 8 minutes.

Add cooked fettuccine to sauté pan and remaining broth. Increase heat and drizzle with Bertolli Extra Virgin Olive Oil. Add parsley. Simmer 2 to 5 minutes.

Top with shaved Parmesan and serve.