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  • Writer's pictureMaison Ducharm

Spinach Fettuccine – Mushrooms & Guanciale

Updated: Apr 13, 2021


250g of Spinach Fettucine

· 1 teaspoon salt


· ¼ Guanciale (you can also use Pancetta or Prosciutto)

· ½ cup Baby Bella Mushrooms (chopped)

· ½ cup Portobella Mushrooms (chopped)

· 1 cup heavy cream

· 1 teaspoon salt

· 1 teaspoon black pepper

· 1 and ½ tbsp EVOO (Extra Virgin Olive Oil)

· ¼ cup of Parmesan (but realistically I’d say as much as you like!)



1: In a large pot, bring water to boil, add salt. Add the fresh pasta for around 2-3 minutes (or until desired texture).

2: In a large pan, over medium heat add the EVOO and the chopped mushrooms. Once cooked, around 4 minutes, put it aside and add the guanciale on medium-high heat. Cook for about 2 minutes, until crispy. Mix the mushrooms and guanciale.

3: Add the heavy cream, salt, pepper and stir it together. Add a tablespoon of pasta water.

4: When the pasta is cooked, add it to the pan and mix gently until the sauce is wrapping the pasta. Let it cook for another 1-2 minutes and serve.

Serves 2-3.

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