Title: Paglia E Fieno with Bacon, Peas and Mushrooms
Categories: Entree Pasta Pork
Yield: 4 Servings
| 1/2 | lb | Fresh fettuccine; or 1/3 lb dried |
| 1/2 | lb | Fresh spinach fettuccine; or 1/3 lb dried |
| 1/2 | lb | Peas, frozen; or fresh shelled |
| 1/2 | lb | Bacon; cut into strips |
| | | (rinds of bacon reserved) |
| 1 | tb | Dried porcini mushrooms; optional/see dir's |
| 1/2 | lb | Mushroom; sliced |
| 1 | cl | Garlic; crushed |
| 1 | ts | Fresh ground black pepper |
| 1 | bn | Fresh parsley; finely chopped |
| 2 1/4 | c | Cream |
| | | Grated parmesan cheese; for garnish |
Recipe by: The New Pasta Cookbook *if porcini mushrooms are used cover and
soak in hot waterfor 30 minutes. Cook peas until tender in a large saucepan
of boiling salted water, remove with slotted spoon and set aside, reserving
cooking liquid. Fry bacon rinds in a large pot until crisp and fat is
extracted. Discard rinds and fry bacon in the fat until crisp. Drain
porcinis and filter liquid through cloth or a paper coffee filter to remove
grit. Chop finely and add to the pot with the soaking liquid and fresh
mushrooms. Stir in garlic and pepper and cook briefly. Toss in parsley and
cook for 30 seconds. Add cream and cook, stirring, until the sauce comes to
the boil. Boil until thickened and reduced, 5 to 8 minutes. Begin cooking
fettuccine in the water used for the peas. When al dente, drain and
transfer to a warm serving dish. Toss with the sauce, and serve with
freshly grated Parmesan.