Prep Time: 5 mins Cook Time: 15 mins
Servings: 4
Ingredients
1 package Plain Goat Cheese
1 package Baby Bella Mushrooms, sliced
2 Tbsp Extra Virgin Olive Oil
Sea salt
Pepper
1/2 cup grated Pecorino Romano
1 package Speck Italiano, chopped
1 package Filotea Lemon Fettucine
In a large pan, warm the EVOO then sauté the chopped speck until just crispy. Add sliced mushrooms and sauté until they have let go of most of their moisture. Set aside and keep warm.
In a large pot, bring to a boil 2 quarts of salted water. Add the fettucine and cook 5 minutes. Drain pasta, retaining a cup of pasta cooking water.
Pour pasta into speck/mushroom sauce, break up goat cheese and add to the pasta mixture with some pasta cooking water. Mix well until goat cheese melts and all the pasta is coated with the sauce. If sauce is too thick, loosen with a little more reserved pasta water. Taste for salt.
Serve immediately topped with Pecorino Romano and black pepper, if desired. Buon Appetito!
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