From “Anyone Can Cook,” by the editors of Better Homes and Gardens (Wiley). Serves 4.
Ingredients
3 ounces pancetta or 4 slices bacon, chopped
2 cups sliced fresh cremini or stemmed shiitake mushrooms
1/2 cup pine nuts
1 1/2 cups whipping cream
1 3/4 cups chopped, seeded tomato
8 ounces dried spinach fettuccine
Finely shredded parmesan cheese (if desired)
Directions
For sauce, in a 10-inch skillet cook pancetta over medium heat just until crisp. Remove pancetta from skillet, reserving 1 tablespoon drippings in skillet. Drain pancetta on paper towels, set aside.
Add mushrooms and pine nuts to drippings in skillet. Cook over medium heat for 3 to 5 minutes or until mushrooms are tender and pine nuts are golden brown, stirring frequently. Add pancetta, whipping cream, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper to skillet. Bring to boil, reduce heat. Boil gently, uncovered, for 8 to 10 minutes or until mixture is slightly thickened, stirring occasionally. Stir in tomato.
Meanwhile, in a 4-quart Dutch oven, cook fettuccine according to package directions; drain and return to Dutch oven. Pour sauce over fettuccine; toss to coat. Transfer to a warm serving dish. If desired, sprinkle with parmesan cheese.
