Delicious Fettuccine and Sauce

Paglia E Fieno with Bacon, 
Peas and Mushrooms

If dried porcini mushrooms can’t be found, look for boletus or cepes.  
If reducing the amount of parsley, reduce the amount of cream also 
so that the sauce retains the right consistency.

225 g fresh plain fettuccine or 150 g dried fettuccine
225 g fresh spinach fettuccine or  150 g dried fettuccine
310 ml shelled peas, fresh or frozen
225 g bacon which has been cut into strips
2 teaspoons of dried porcini mushrooms, soaked in 3 tablespoons of warm water
625 ml button mushrooms, cliced
1 clove of garlic, crushed (I prefer more garlic)
5 ml freshly ground black pepper
1 bunch of freshly chopped parsley
560 ml of full cream
Grated Parmesan, to serve
Cook peas until tender in a pot of boiling salted water
Remove peas with a slotted spoon, keeping the water for further use
Fry bacon gently until crisp
Squeez the soaked dried porcini over the pot, chop them finely and add to the pot with remaining soaking juice nd fresh mushrooms.
Stir in the  garlic and pepper and cook briefly.
Toss in the parsley and cook for a further 30 seconds.
Add the cream and cook, stirring, until the sauce comes to a gently boil.
Boil unti the sauce is thickened and reduced, 5 – 8 minutes.
Heat the hot water used for the peas and begin cooking the fettuccine
When this is ‘al dente’ (as they say in the cooking world) drain and transfer to a warm serving dish.
Add the sauce and stir in gently.
Serve this with freshly grated Parmesan.
ENJOY – serves approximately 4 people

“For our light and momentary troubles are achieving for us an eternal glory that far outweighs them all. So we fix our eyes not on what is seen, but on what is unseen.”

2 Corinthians 4: 17-18

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