1 to 1 1/2 lbs fettucine 6 T unsalted butter, divided (as needed) 6 T olive oil, divided (as needed) 1/2 lb pancetta, sliced 1/4 in thick into strips 3 yellow or white onions, thinly sliced 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 2 lbs mixed fresh mushrooms of your choice, chopped or left whole if small 1/2c to 3/4 c beef stock 2 T garlic, minced salt and freshly ground pepper to taste freshly grated parmesan cheese
Prepare fettucine al dente accdg to pkg directions. Using 1 Tbsp butter and 1 Tbsp olive oil, sauté pancetta for 2-3 minutes until lightly browned. Add onions, bell peppers, and more olive and butter as needed. Sauté another 7-8 minutes. Transfer to bowl and set aside. Add 1 Tbsp butter and olive oil and add about half of mushrooms. Sauté until they begin to release their liquid and soften (timing depends on variety of mushrooms). Transfer to bowl holding the onions.
Warm remaining butter and oil in same pan. Add remaining mushrooms and sauté as before. Return onion-mushroom mixture to pan and reheat over high heat. If mixture seems dry, use as much of beef stock as needed to moisten. Then stir in thyme and garlic and sauté, stirring for approx 2 minutes. Season with salt and pepper. Keep warm.
Add sauce, toss gently, and serve immediately. Sprinkle with Parmesan cheese. See Green Salad w/Raspberry Vinaigrette for side serving suggestion.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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