I started to worry that I would eat it all fo 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 a Marsala cream sauce with chunks of smoked pork belly, mushrooms and fresh thyme. One sexy pasta dish! #pasta #bacon #mushrooms #cream
- 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) bacon/pancetta/smoked pork belly
- 3–4 sprigs fresh thyme
- small handful fresh Italian parsley
- 120 ml (4 oz) Marsala wine
- 1 tbsp butter
- Cook fettuccine according to directions in a separate pot. Drain. Set aside.
- 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.
- Add sliced mushrooms, toss together and let cook for 3-5 minutes or until the mushrooms have softened and darkened.
- Next, add minced garlic and thyme and cook for a minute or so until fragrant.
- Increase heat to medium-high/high and add Marsala wine.
- 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.
- 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.
- Category: Pasta
- Method: sauteing, simmering
- Cuisine: Italian/French
Keywords: fettuccine, pasta, bacon, cream, Marsala wine, garlic, thyme, parmesan