Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta (Straw and Hay)

pinit fg en rect gray 28 Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta (Straw and Hay)

Straw and Hay Serving 2 Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta (Straw and Hay)

I chat with Sarah-Beth of Nonna’s Noodles whenever I see her selling her wares at one of the Portland Farmers Markets. I admire the picture she displays of herself with her radiant Italian grandmother (Nonna). It’s heart warming to to see cherished traditions passed from woman to woman in a family, most especially when those traditions involve food. But it took me until today to actually buy a couple bags of her gorgeous pasta.

The reason is that I make great pasta myself. Well, when I actually make pasta, which lately seems to be almost never. The reality of my way-too-busy life is beginning to hit home. It pains me to say this, but for now at least, I need to buy my pasta. Luckily, I found Nonna’s Noodles and this pasta is every bit as wonderful as the best homemade pasta.

Straw and Hay Ingredients Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta (Straw and Hay)

Sarah-Beth makes her artisan pasta in the time-honored way. She uses all organic ingredients and local free pasture eggs, and I swear you can taste that difference in the pasta. In addition, she rolls her pasta dough extremely thin, which makes for a wondrously tender, almost ethereal effect on the palate.

I woke up this morning dreaming of the dish called Straw and Hay. Do you know it?  So when I got to the market, I bought a 4-ounce package each of Nonna’s regular egg linguine and spinach linguine. I could tell as soon as the pasta went  into the pot of boiling water that this is not ordinary pasta. It doesn’t clump together, and it retains its color and texture after 3 minutes of boiling. Tasting reveals depth of flavor and toothsome tenderness.

Panchetta in the Pan Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta (Straw and Hay)

Straw and Hay consists of two hues of fettuccini (“straw” yellow and “hay” green), sautéed mushrooms (preferably wild), pancetta or ham, reduced cream or mascarpone, Parmigiano-Reggiano, and sometimes a sprinkling of tiny blanched peas. I adore this dish, and with so many varieties of wild mushrooms available right now, it’s the perfect time to make it.

In addition to the pasta, I also found Jacob’s Creamery mascarpone at the market this morning. No sweet peas yet though. And although the market was overflowing with wild mushrooms, I somehow forgot to actually buy them. Thus, an emergency run to Zupan’s Market was required, and I ended up using crimini mushrooms, as you can see in the photos.

Mushrooms and Panchetta  Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta (Straw and Hay)

Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta (Straw & Hay)

I have been making and serving this dish since my early years as a culinary instructor and cooking school director. It always meets with rave reviews. It’s simple and relatively quick to make, especially if you purchase the pasta, rather than make it yourself.

With the wide variety of wild mushrooms that are now available in the Northwest, this is a great dish to have in your repertoire.

 

1 tablespoon salt

1 cup low-salt chicken stock

3/4 cup mascarpone (or cream)

4 ounces pancetta, cut into ¼-inch cubes

 

2 tablespoons unsalted butter, divided, room temperature

1 tablespoon minced shallots

2 cloves garlic, peeled and slivered lengthwise

1/2 pound wild mushrooms, such as baby porcinis (baby bellas), cleaned, trimmed, and sliced

1 teaspoon minced fresh rosemary

1 tablespoon fresh lemon juice

 

4 ounces homemade or artisan egg fettuccini (Nonna’s Noodles is excellent)

4 ounces homemade or artisan spinach fettuccini (Nonna’s Noodles is excellent)

 

finely grated sea salt

freshly ground black pepper, to taste

1/4 cup grated Parmigiano-Reggiano

 

1.Fill a large pasta or soup pot with cold water and add 1 tablespoon salt. Cover and bring to a rolling boil.

2.In a small saucepan, reduce chicken stock to ¼ cup.

3.Add mascarpone to the reduced chicken stock and simmer to thicken slightly. Keep warm over low heat.

4.In a large sauce pan, add the pancetta and sauté over medium heat to brown and render the fat. Drain all but 1 tablespoon of the fat and remove the pancetta to a small bowl.

5.Add 1 tablespoon butter to the sauté pan and set back on the turner.

6.Over medium heat, sauté shallots and garlic until just golden.

7.Add mushrooms and rosemary, and turn the heat up to high. Toss the mushrooms with the lemon juice.

8.Sauté until the mushrooms release their juices. Continue cooking until most of the liquid evaporates.

9.Add rendered pancetta and keep warm over low heat.

10.Season sauce with salt, pepper, and additional lemon juice if necessary.

11.When water is boiling rapidly, add the pasta. Boil until just tender, about 4-6 minutes.

12.Quickly drain and put into a large serving bowl.

13.Toss cooked, drained pasta with the remaining 1 tablespoon butter, Parmigiano-Reggiano, and sauce.

14.Season to taste with salt and pepper. Serve immediately.

More Pork Recipes from LunaCafe:

More Pasta Recipes from LunaCafe:

 

pf button big Spinach & Egg Fettuccini with Wild Mushrooms & Pancetta (Straw and Hay)
About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and founder of the Northwest Culinary Academy.

Comments

  1. I am from the Portland Vancouver area and am currently living in Germany. I can’t wait to try your recipe here. I never liked mushrooms, they would make me gag, until I came to Germany and had them cooked fresh (jager schnitzel, mmmmmm). I will have to have my brother and sister inlaw pick me up some from the market. Nothing like supporting the local community.

    • We made this today. Although I did not wait until my order of noodles came in, I picked up some local here. It was a great lunch and we will be making this again. I was wondering if you add Rosemary, as shown in the picture, because it isn’t mentioned in the directions?

      Thanks

      • Mariah, very good catch, thank you! I just corrected the recipe. Yes, rosemary should be there. I never use a garnish that is not actually in the dish. And in this case, the mise-en-place also shows rosemary. I also noticed that I didn’t specify when to add the garlic, so that was corrected as well. Would you believe that I am a senior editorial manager in my day job? :-)

  2. Delicious! Thank you.

  3. I have fallen in love with the spinach and egg fettuccine. It is a delicious recipe.

  4. With mushrooms, pancetta, and mascarpone this pasta sounds amazing!

  5. Dana Zia says:

    Aloha Susan!
    Just thought I would comment from Maui, where we went snorkeling all day and ate macadamian nut crusted Maui Maui for dinner. Haven’t got to the desserts yet, but your due diligence will pay of, I’m certain! Stay tuned….. BTW, this pasta looks divine!!

    • Dana, you’re killin’ me here! Snorkeling all day? It’s 55 degrees today in Redmond WA. And raining. Plus there is no ocean in my back yard. And no Mahi Mahi. And no macadamia nuts. I think I’m just gonna pout for awhile. But by all means do have a Mai Tai for me. :-)

  6. I went mushroom hunting this weekend but ended up not finding anything worthwhile. Kind of bummed me out.

    I agree about good eggs because I can a huge difference in taste from those I buy from a farmer versus Styrofoam containers in the grocery store.

    Nicely done!

    Jeff´s last blog post..BBQ Pork St. Louis Style Spareribs

  7. This dish looks so good. Thanks for sharing:)

    Hélène´s last blog post..Brownies with Brown Sugar Sauce

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