Italian
Fettuccine with Porcini, Guanciale and Tomato
by Chef Max Mariola · 1.1M subscribers on YouTube
A rich and flavorful pasta dish combining the earthy taste of porcini mushrooms with the savory crunch of guanciale and the sweetness of cherry tomatoes, finished with a touch of mint.
- Servings
- 2
- Difficulty
- medium
Ingredients
7 items- 200 gFettuccine all'Uovo (di Campofilone)Fresh egg fettuccine from Campofilone, or any good quality egg fettuccine
- 200 gPorcini MushroomsFresh porcini mushrooms; if unavailable, use mixed wild mushrooms
- 3 pcsTomatoesCherry or datterini tomatoes, cut into wedges
- GuancialeCured pork jowl, cut into small cubes; use about 100-150 g to taste
- MentucciaFresh mint; approximately 3-4 sprigs
- Chili Pepper(optional) — Red pepper flakes or fresh chili, to taste (optional as per chef)
- Extra Virgin Olive OilExtra virgin olive oil, preferably Franci brand as used by the chef
Method
- Remove the rind from the guanciale and cut it into small cubes.
- Place the guanciale in a cold pan without any oil. Cook over medium heat to render the fat and crisp the meat.
- Meanwhile, cut the cherry tomatoes into wedges.
- When the guanciale is golden and crispy, add the sliced porcini mushrooms. Cook until they release their moisture and begin to brown.
- Add a drizzle of extra virgin olive oil (Franci brand).
- Add fresh mint (mentuccia) and stir well.
- Cook the egg fettuccine in boiling salted water until al dente.
- Drain the pasta, reserving some cooking water. Transfer the pasta to the pan with the sauce. Add a splash of cooking water and toss to combine. Let it sauté briefly.
- Add red pepper flakes to taste (optional).
- Serve immediately, garnishing with extra mint if desired.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
