The intense flavor and meaty texture of shiitake mushrooms balanced with fresh peas, sweet bacon and nutty-tart cream sauce is truly an incredible combination. Served with fresh pasta if you have time, this recipe is always a pleasure to prepare and to savor.
Serves 4
300g all-purpose flour
3 eggs
1 tbsp of olive oil
3 tbsp of water
Truffle oil
2 bacon strips
1 branch celery
2 shallots
1 garlic clove
1 cup shiitake mushrooms, cut in thin layers (can be replaced by any wild mushrooms)
1/2 cup white wine
1/2 cup heavy cream
1 cup frozen peas
1/2 cup parmesan grated
1. Make a nest of flour on a clean working surface.
2. Add eggs, olive oil and water to the center.
3. Gently start mixing with your hands. Try to mix keeping the flour walls intact at the beginning, this helps!
4. Continue working the dough to bring it together into a shaggy ball.
5. Then, knead for 6 minutes.
6. Form a ball, cover it with a tea towel and let it rest for 30 minutes at room temperature.
7. After you’ve let the dough rest, slice it in 2 pieces using a sharp knife. (note that you can keep one of the half in the fridge or freeze it if you only need to make pasta for two).
8. Cut the half into three roughly even pieces.
9. Add flour to your working surface and gently flatten one piece at the time using a rolling pin.
10. Set your pasta maker up and set it to its widest setting.
11. Feed your piece of dough through the machine to flatten it further into a sheet.
12. Pass it through the pasta maker again and repeat the process until your dough sheet is the right thickness for the type of pasta you love best. I like going until level 7.
13. When it’s the right thickness, attach the fettuccine cutter to your pasta maker.
14. Feed your long sheet of dough through the machine to slice it into fettuccine.
15. Place them on a pasta dryer until it’s time to cook them.
1. Clean the mushrooms and cut them in thin layers.
2. Mince shallots, garlic, bacon and celery.
3. In a large sauté pan, over medium heat, add 2 tbsp of truffle oil, minced shallots, garlic, bacon, celery, a pinch of salt and freshly cracked pepper. Let it cook for about 5-10 minutes until the mix begins to brown. Remove and set aside.
4. Add a dash of truffle oil and sauté the mushrooms with salt and pepper. Don’t touch them for 2-3 minutes, this will allow them to release their flavor and color.
5. Meanwhile, bring a large saucepan of water to a boil over high heat.
6. Add back the shallots, garlic, bacon, celery with the mushrooms, stirring well for a minute.
7. Deglaze with white wine and let it reduce by half.
8. Add the heavy cream, frozen peas and parmesan and let it gently simmer for 5 minutes.
9. Add the fresh pasta to the boiling water, let them cook for 3 minutes.
10. Keep 1/2 cup of water pasta, before draining.
11. Add your cooked pasta with the 1/2 cup of pasta water to the mushroom sauce.
12. Mix everything for 3-5 minutes using a kitchen tongs until everything is well combined and juicy.
Cheers Xx
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