This falls under that category of: YOU MUST MAKE THIS.
It is everything you would want from a pasta. Flavorful, with loads of delicious things in it. LOADS.
Unfortunately, I cannot take credit for this recipe.
Yep. It is true.
I wish I could…I really do. It is that good. This dish boasts fresh pasta, topped with sauteed mushrooms and tomatoes roasted in the oven until they are bursting with so much sweetness you could just eat them up before you even throw them in the pasta bowl. The crispy pancetta? It just takes this completely over the top. When you add color by sprinkling the fresh parsley on top, it even looks beautiful. This is perfect for a weeknight dinner or fancy enough for entertaining. It is really an easy dish, looks lovely, and tastes divine. What else could you want?
Alas, this recipe belongs to a really talented guy. You know that little (huge) show Top Chef? Well, Fabio Viviani from Top Chef 5 and Top Chef All-Stars can take credit for this one. The best part? If you are local, you can come and see him in action! He will be visiting some local Mariano’s Fresh Markets this weekend and whipping up this pasta dish. He will also be sharing some tips on how to create healthy and delicious recipes at home using olive oil. Fettuccine samples will be given out to the first 50 people in attendance, and complimentary olive oil sachets and recipe cards will be on hand for attendees so they can try some recipes in their own kitchens.
Come out and join the fun! Chef Fabio Viviani earned the title of “fan favorite” on the show, and is known to be a wonderfully vivacious individual who loves to share stories from his Italian family, and who truly has a passion for food and cooking.
Here are the event details if you are in the Chicagoland area:
Prep Time: 20 minutes
Cook Time: 30 minutes
2 cups cherry tomatoes (20 small), halved and seeded
2 Tbsp. Bertolli® Extra Virgin Olive Oil
Salt and fresh ground black pepper
2 ounces pancetta or bacon, diced
1 Tbsp. Bertolli® Extra Light Tasting Olive Oil
4 to 5 cloves garlic, finely chopped
12 ounces oyster mushrooms, very thinly sliced
1/2 cup chicken broth, divided
8 ounces fresh fettuccine
2 Tbsp. chopped fresh parsley
Shaved Parmesan cheese
Preheat oven to 475°. Drizzle tomatoes with Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste. Arrange in baking pan and roast 5 to 10 minutes or until wilted.
Sauté pancetta with Bertolli Extra Light Tasting Olive Oil over medium-high heat until crisp. Season with fresh ground black pepper and very little salt. Add garlic and mushrooms and sauté until golden brown.
Add roasted tomatoes and 1/4 cup broth to sauté pan. Reduce heat and simmer uncovered.
Add fettuccini to boiling water over high heat, stirring occasionally until it floats, approx. 5 to 8 minutes.
Add cooked fettuccine to sauté pan and remaining broth. Increase heat and drizzle with Bertolli Extra Virgin Olive Oil. Add parsley. Simmer 2 to 5 minutes.
Top with shaved Parmesan and serve.