Marsala cream fettuccine w/bacon & mushrooms

fettuccine tossed in cream sauce with mushrooms and pancetta garnished with Parmesan cheese

The siren call of fettuccine

I started to worry that I  would eat all of this fettuccine in Marsala cream before getting a decent photo of it.  In between takes, I was sneaking bites. It’s difficult not to be tempted by this plate of pasta.  As food goes, this is quite a sexy dish. I can’t think of anything more decadent than fettuccine tossed in a rich sauce of Marsala cream, mixed with mushrooms sauteed in thyme and garlic with chunks of salty pork belly.  God damn…nothing is more seductive.

Is this dish the most healthy recipe out there?  Nope, it is not.  Is it sinfully good? Oh yeah. One could describe it as seductively evil the way each component lures you in. As a result of this dish’s debauchery, I only make this dish about once or twice a year, usually for Valentine’s Day or when the craving strikes.  In terms of portion size, keep your serving size low.  It’s full of flavor and very rich so don’t overdo it with too much fettuccine on your plate.

 

 

fettuccine tossed in cream sauce with mushrooms and pancetta garnished with Parmesan cheese

 

 

strips of pork belly frying in pan
In a medium-large saucepan, melt 1 tbsp of butter over medium heat. Add chopped pork belly/bacon/pancetta and let cook until slightly brown and the fat has started to crisp.
pork belly, mushrooms, garlic and thyme frying in pan
Next, add minced garlic and thyme and cook for a minute or so until fragrant.
Marsala wine simmering in mushroom mixture
Increase heat to medium-high/high and add Marsala wine.
cream simmering with mushrooms and pork belly
Allow to bubble and reduce by half. Once the alcohol has cooked off, reduce heat to medium/medium-low, add cream and stir together. Let bubble on low heat for 4-5 minutes or until all flavors have married together.
fettuccine tossed with cream sauce in pan
Turn off heat, add cooked pasta and toss it together with the sauce and a handful of chopped fresh Italian parsley. Season with salt and pepper to taste. Transfer to a plate, topped with grated Parmesan-Reggiano and dig in.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fettuccine tossed in cream sauce with mushrooms and pancetta garnished with Parmesan cheese

Marsala cream fettuccine w/bacon & mushrooms


  • Author: Spicepaw
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x

Description

Fettuccine tossed in a Marsala cream sauce with chunks of smoked pork belly, mushrooms and fresh thyme. One decadent and sexy pasta dish! #pasta #bacon #mushrooms #cream


Ingredients

Scale

250 g (4 cups) fettuccine

200 g (7 oz) Cremini mushrooms (cleaned and sliced thinly)

3 cloves garlic (minced)

200 ml (a little under 7 oz) cream

150 g (5 oz) THICK bacon/pancetta/smoked pork belly

34 sprigs fresh thyme

small handful fresh Italian parsley

120 ml (4 oz) Marsala wine

1 tbsp butter


Instructions

  1. Cook fettuccine according to directions in a separate pot. Drain. Set aside.
  2. In a medium-large saucepan, melt 1 tbsp of butter over medium heat.
  3. Add chopped pork belly/bacon/pancetta and let cook until slightly brown and the fat has started to crisp.
  4. Add sliced mushrooms, toss together and let cook for 3-5 minutes or until the mushrooms have softened and darkened.
  5. Next, add minced garlic and thyme and cook for a minute or so until fragrant.
  6. Increase heat to medium-high/high and add Marsala wine.
  7. Allow to bubble and reduce by half. Once the alcohol has cooked off, reduce heat to medium/medium-low, add cream and stir together.
  8. Let bubble on low heat for 4-5 minutes or until all flavors have married together.
  9. Turn off heat, add cooked pasta and toss it together with the sauce and a handful of chopped fresh Italian parsley.
  10. Season with salt and pepper to taste. Transfer to a plate, topped with grated Parmesan-Reggiano and dig in.
  • Category: Pasta
  • Method: sauteing, simmering
  • Cuisine: Italian/French

Keywords: fettuccine, pasta, bacon, cream, Marsala wine, garlic, thyme, parmesan

More sexy pasta recipes to indulge in:

Spicy Seafood Linguine cooked with White Wine

Non-Traditional Cheesy and Foolproof Carbonara

Chicken Ravioli with a Sun-Dried Tomato Cream Sauce

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

3 thoughts

  1. This looks good! Probably not too important, but in the pictured steps for this dish, you don’t mention adding the mushrooms. That step is in the actual recipe, however.

    1. You caught me. When I was initially photographing the steps, I couldn’t get a decent pic of the mushrooms cooking. Can’t remember the exact reason; out of focus, foggy lens, etc. I had to discard that photo but added the steps anyway. Thanks for reminding me though. I need to reshoot and remake that pasta recipe and any excuse to make that again is a win in my book! 🙂

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.