Linguine with Pancetta Mushroom Cream Sauce

Ingredients
 

8 oz	Dry linguine
1 Tablespoon	Olive oil
3 Tablespoons	Pancetta, cut in ¼-inch dice
1/2 cup	1/4-inch thick slices of cremini or button mushrooms
1/2 cup	Chardonnay
1/2 cup	Heavy cream
2 teaspoon	Freshly grated Parmesan cheese
2 teaspoon	Chopped parsley
Small pinch	Minced garlic
to taste	Salt
1/2 teaspoon	Freshly grated lemon zest moistened in 1 teaspoon lemon juice

Directions

Jeana Lee wowed the judges of the 1996 Livermore Valley wine and food pairing competition with this simple but elegant pasta dish. Lee, who is a senior at the academy, created a rich mushroom cream sauce to balance the acidity of Wente Vineyards 1994 Chardonnay. Fresh lemon zest added at the last minute brings out the lemony nuances of the wine.

One of her secrets is adding a pinch of minced fresh garlic just before tossing the sauce and pasta together.

You can find pancetta, fresh Italian bacon, at most delis and specialty food shops. If you have trouble locating pancetta, substitute regular smoked bacon.

Bring a large pot of water to a boil. Salt generously. Add the pasta and cook 8-10 minutes just until al dente.

While the pasta is cooking, sauté pancetta in olive oil in a large sauté pan over medium heat. As the pancetta begins to brown, add the mushrooms and continue to cook, stirring occasionally, until mushrooms are golden brown and dry. Stir in wine. Cook until wine is reduced by half. Add cream. When sauce comes to a boil, remove from the heat and stir in cheese and parsley. Add garlic and salt to taste. Toss sauce and pasta together. Garnish with lemon zest and serve immediately. Makes about 2 servings.

Serve this 10-minute recipe with lightly dressed greens and crusty bread.

This recipe comes from the California Culinary Academy's web site. I tried it and found it to be really excellent.

© 2004 - 2011 Twin Cities Dining Guide, LLC, Minneapolis, MN 763-591-9087 | Built by Net Dynasty | Designed by Blue Over Blue