Wild Mushroom & Pancetta Fettuccine Delight

1. Warm Olive Oil and Cook Pancetta

Start by warming a tablespoon of olive oil in a large frying pan over medium heat. Once the oil is warm, add the chopped pancetta and sauté it for about two minutes until it turns a rich, golden brown.

2. Add Shallots and Thyme

Next, add the sliced shallots and minced thyme to the pan. Sauté these ingredients for approximately four minutes, allowing the shallots to brown and release their sweet, aromatic flavors.

3. Cook Mushrooms

Introduce the wild mushrooms to the pan, season them generously with coarse kosher salt and freshly ground pepper, and sauté for about five minutes until the mushrooms are tender.

4. Add Chicken Broth

Pour in the low-sodium chicken broth, and let it simmer for around three minutes until it reduces and becomes syrupy.

5. Cook Pasta

While the mushrooms are cooking, bring a large pot of salted water to a boil. Cook the egg fettuccine until it’s just tender—about eight minutes for dried pasta, or four minutes for fresh. Drain the pasta thoroughly.

6. Combine Pasta with Mushroom Mixture

Add the drained pasta to the mushroom mixture in the frying pan, stirring over medium heat until the pasta is well coated with the sauce.

7. Add Parmesan Cheese

Mix in the freshly grated Parmesan cheese, allowing it to melt and integrate into the pasta. Adjust the seasoning with more salt and pepper if needed.

8. Serve and Garnish

Finally, divide the pasta into two warmed shallow bowls and sprinkle with chopped fresh flat-leaf parsley. Serve immediately.