Mushroom, Roasted Tomato and Pancetta Fettuccine Recipe

Mushroom, Roasted Tomato and Pancetta Fettuccine Recipe

  • 2 Roma or large plum tomatoes, halved lengthwise and seeded
  • 1 teaspoon Bertolli® Extra Virgin Olive Oil
  • 2 ounces pancetta or bacon, diced
  • 1 tablespoon Bertolli® Extra Light™ Tasting Olive Oil
  • 4 cloves garlic, finely chopped
  • 12 ounces assorted mushrooms (crimini, white, shiitake), sliced
  • 2 cups chicken broth
  • 8 ounces fresh or packaged fettuccine, cooked and drained
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon mint leaves (optional)
  • 1 tablespoon Bertolli® Extra Virgin Olive Oil
  1. Preheat oven to 475 degrees F. Season tomatoes, if desired, with Kosher salt, then drizzle with 1 tsp. Bertolli(R) Extra Virgin Olive Oil. Arrange in baking pan and roast 15 minutes or until wilted. Chop tomatoes and set aside.
  2. Saute pancetta with 1 Tbsp. Bertolli(R) Extra Light(TM) Tasting Olive Oil over medium-high heat until crisp. Add garlic and cook 30 seconds. Add mushrooms, roasted tomatoes and 1 cup broth. Bring to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, about 5 minutes.
  3. Add cooked fettuccine to mushroom mixture, then add remaining broth, parsley and mint. Simmer 5 minutes. Serve, if desired, with parmesan cheese and drizzle with remaining 1 Tbsp. Bertolli Extra Virgin Olive Oil.
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