Ingredients Jump to Instructions ↓

  1. 9 oz 255g Fettuccine - fresh or dried

  2. 1 cup 237ml -- shelled peas, fresh or frozen

  3. 3/4 lb 340g / 11oz -- lean bacon, cut into strips

  4. 1 1/2 teaspoons 7 1/2ml Dried porcini mushrooms - reconstituted

  5. 2 1/2 cups 592ml Button mushrooms - sliced

  6. 3 Garlic - crushed

  7. 1 teaspoon 5ml Black pepper - freshly ground

  8. 1/2 Parsley - cleaned, dried and finely chopped

  9. Parsley - for garnish

  10. 2 1/4 cups 533ml Cream

  11. 1 lb 454g / 16oz -- smoke sliced thinly

  12. 1/3 cup 48g / 1.7oz Parmesan cheese - freshly grated

Instructions Jump to Ingredients ↑

  1. Soak porcini mushrooms in warm water for 30 minutes, remove and squeeze water from soaked mushrooms and strain liquid through coffee filter or cheesecloth to remove any dirt. Then add filtered liquid to the pot with the reserved liquid from peas.

  2. Cook peas until tender in a large sauce pan of boiling salted water: remove with a slotted spoon and set aside, reserving cooking liquid.

  3. Fry bacon gently until crisp in large deep frying pan. ( I drain off most of the fat from bacon ).

  4. Chop porcini mushrooms finely and add to the pan with bacon drippings. Also add the fresh mushrooms, stir in garlic, pepper and cook briefly. Toss in parsley and cook for 30 sec..

  5. Add cream and cook, stirring until the sauce comes to a boil. Gently boil until thickened and reduced, about 5 to 8 minutes.

  6. Begin cooking fettuccine in the water used to cook the peas. When cooked al dente, drain, then put fettuccine back in the same pot.

  7. Add chicken and peas to sauce until hot.

  8. Add the sauce to the pasta in the pot and simmer until hot.

  9. Serve in a bowl or on a platter that has been warmed in the oven.

  10. . Sprinkle with freshly grated Parmesan cheese, garnish with remaining parsley sprigs and serve.

  11. By "Wiltshire's" on Jan 20, 1997


Send feedback