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