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Fettuccine with Porcini Paired with COS Nero Di Lupo

Beth Ribblett

Two things come to mind when pairing with Sicily's most popular red wine Nero D'Avola, either a meaty red sauce or something with mushrooms to complement the dark earthiness of the varietal. This is a deliciously simple recipe that was featured in the NYTimes years ago and is still one of my favorites; meaty porcini mushrooms meet smoky pancetta!

Fettuccine with Porcini
Adapted from The New York Times, 11/1/06

Takes about 1 hour | Serves 4

2 ounces dried porcini
5 tablespoons extra virgin olive oil
1 1/2 ounces pancetta, finely diced
2 cloves garlic, sliced
Salt and freshly ground black pepper
1 pound fresh fettuccine
4 eggs at room temperature, beaten
1 1/2 tablespoons minced flat-leaf parsley leaves
Grated Parmigiano-Reggiano for serving.

1. Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.

2. Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté another minute or so.

3. Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.

4. Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.