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<blockquote data-quote="moreluck" data-source="post: 350539" data-attributes="member: 1246">Linguine With Pancetta Mushroom Cream SauceIngredients:8 ounces Dry linguine1 tablespoon Olive oil3 tablespoons Pancetta, cut in ?-inch dice1/2 cup 1/4-inch thick slices of cremini or button mushrooms1/2 cup Chardonnay1/2 cup Heavy cream2 teaspoons Freshly grated Parmesan cheese2 teaspoons Chopped parsley1 pinch Minced garlicSalt, to taste1/2 teaspoon Freshly grated lemon zest moistened in1 teaspoon lemon juiceDirections:Bring a large pot of water to a boil. Salt generously. Add the pasta and cook 8-10 minutes just until al dente. While the pasta is cooking, saut? pancetta in olive oil in a large saut? pan over medium heat. As the pancetta begins to brown, add the mushrooms and continue to cook, stirring occasionally, until mushrooms are golden brown and dry. Stir in wine. Cook until wine is reduced by half. Add cream. When sauce comes to a boil, remove from the heat and stir in cheese and parsley. Add garlic and salt to taste. Toss sauce and pasta together. Garnish with lemon zest and serve immediately. This recipe comes from the California Culinary Academy</blockquote>

[QUOTE="moreluck, post: 350539, member: 1246"] Linguine With Pancetta Mushroom Cream Sauce [B]Ingredients[/B]: 8 ounces Dry linguine 1 tablespoon Olive oil 3 tablespoons Pancetta, cut in ?-inch dice 1/2 cup 1/4-inch thick slices of cremini or button mushrooms 1/2 cup Chardonnay 1/2 cup Heavy cream 2 teaspoons Freshly grated Parmesan cheese 2 teaspoons Chopped parsley 1 pinch Minced garlic Salt, to taste 1/2 teaspoon Freshly grated lemon zest moistened in 1 teaspoon lemon juice [B]Directions[/B]: Bring a large pot of water to a boil. Salt generously. Add the pasta and cook 8-10 minutes just until al dente. While the pasta is cooking, saut? pancetta in olive oil in a large saut? pan over medium heat. As the pancetta begins to brown, add the mushrooms and continue to cook, stirring occasionally, until mushrooms are golden brown and dry. Stir in wine. Cook until wine is reduced by half. Add cream. When sauce comes to a boil, remove from the heat and stir in cheese and parsley. Add garlic and salt to taste. Toss sauce and pasta together. Garnish with lemon zest and serve immediately. This recipe comes from the California Culinary Academy [/QUOTE]

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