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Linguine with Mushrooms
1lb.. Delverde Linguine
12 oz. Fresh mushrooms
4oz. Ricotta
4tbsp. Extra-Virgin Olive Oil
2oz. Diced lean Pancetta (or bacon)
2tbsp. White wine
1 clove garlic
parsley, ground black pepper to taste
In a large skillet heat olive oil and sauté garlic (whole clove), bacon, and half of parsley. Reduce heat, add wine and mushrooms. Simmer 2 to 3 minutes, stirring occasionally.
Add salt and pepper
and remove garlic clove. If the sauce tends to dry up, add warm water, a few tablespoons at a time. Add sauce to cooked pasta and mix in a large serving bowl.
Stir in ricotta cheese, mix well, and garnish with the remaining parsley. Serves 4
.*Hot Tip: The best way to serve pasta and sauce is to mix the two in a large serving bowl. Italians would never serve a plate of spaghetti with a scoop of sauce on top! While mixing the pasta and
sauce the chef may decide to
add a few more drops of Extra-Virgin Olive Oil or some extra salt.
Recipe source: Delverde Rustic recipes of Abruzzi
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