Fettuccine With Porcini

Ingredients

• 2 ounces dried porcini
• 5 tablespoons extra virgin olive oil
• 1 ½ ounces pancetta, finely diced
• 2 cloves garlic, sliced
• Salt and freshly ground black pepper
• 1 pound fresh fettuccine
• 4 eggs at room temperature, beaten
• 1 ½ tablespoons minced flat-leaf parsley leaves
• Grated Parmigiano-Reggiano for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    636 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 73 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 21 grams protein; 275 milligrams cholesterol; 174 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
2. Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
3. Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
4. Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.