Yield: 4 Servings
|6 ounces||Smoked bacon or pancetta, cut into 1/2" dice|
|4 tablespoons||Olive oil|
|6 ounces||Fresh shiitake mushrooms, sliced|
|1 pounds||Asparagus, cut into 2" piece|
|12 ounces||Fresh fettucine|
|1 tablespoon||Fresh thyme, finely chopped|
|2 tablespoons||Fresh oregano, finely chopped|
|Salt to taste|
|Pepper to taste|
(Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.)
Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper.
Nutritional analysis per serving: 667⅖ calories; 35 grams total fat; (9.9 grams saturated fat); 27.7 grams protein; 56⅘ grams carbohydrates; 175½ milligrams cholesterol; 709.7 milligrams sodium.