The siren call of creamy fettuccine
I started to worry that I would eat all of this creamy mushroom fettuccine 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 mushroom fettuccine 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 of this rich pasta on your plate.
Marsala Cream Mushroom Fettuccine with Bacon
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
Mushroom fettuccine tossed in a Marsala cream sauce with chunks of smoked pork belly, garlic and fresh thyme. One decadent and 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) THICK 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.
- Prep Time: 10
- Cook Time: 25
- 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
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.
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! 🙂