Fettuccine with Mushrooms and Crispy Pancetta

Method

1. Heat olive oil in a pan with a halved garlic clove and some parsley stems. Fry until fragrant, then remove and discard the garlic and parsley.
2. Add fresh pancetta to the pan and fry until crispy and golden. Remove and set aside.
3. In the same pan, add sliced button mushrooms (large pieces) over high heat. Season with a pinch of salt. The mushrooms will absorb the oil and pancetta fat, then release their own water.
4. Add chopped fresh rosemary and fresh chili (to taste). Then add a splash of white wine.
5. Cook fresh egg fettuccine in meat broth (preferably homemade) until al dente. Do not add extra salt if using broth.
6. When the fettuccine are almost done, bring the mushroom sauce back to a boil, add a bit of pasta cooking water, then transfer the pasta into the pan. Toss for the last 2 minutes, adding more broth if needed to keep it creamy.
7. Plate the pasta, top with the reserved crispy pancetta, a sprinkle of fresh parsley, and a drizzle of extra virgin olive oil. Serve immediately.