MUSHROOM FETTUCCINE WITH SPECK AND ZUCCHINI
Ingredients for 4 people
- 250 g of Fettuccine with mushrooms Marcozzi di Campofilone
- 4 medium-sized light zucchini
- Extra-virgin olive oil to taste
- 100 g speck cut into strips
- 20 g pine nuts
- Salt to taste
- Black pepper to taste
- Parmesan cheese reduced to thin slivers q.b.
Preparation
Wash and peel the zucchini, then cut them into strips the same size as the speck.
Pour a drizzle of oil into a saucepan, add the speck and zucchini and cook over a gentle heat for 5 minutes.
Add the pine nuts, adjust the salt, season with a little pepper and continue cooking for another 5 to 7 minutes, stirring occasionally.
Cook the fettuccine pasta in plenty of salted water, let it soften a little, then gently stir it and bring it to the cooking point to your liking.
Before draining the pasta, set aside some of the cooking water that will be used to cream the preparation.
Transfer the drained fettuccine to the pan, add some of the liquid kept aside and a drizzle of oil and toss well.
Divide the pasta among individual plates and top with the parmesan shavings and a sprinkling of pepper.
MUSHROOM FETTUCCINE WITH SPECK AND ZUCCHINI
Ingredients for 4 people
- 250 g of Fettuccine pasta mushrooms Marcozzi di Campofilone
- 4 medium-sized light zucchini
- Extra-virgin olive oil to taste
- 100 g speck cut into strips
- 20 g pine nuts
- Salt to taste
- Black pepper to taste
- Parmesan cheese reduced to thin slivers q.b.
Preparation
Wash and peel the zucchini, then cut them into strips the same size as the speck.
Pour a drizzle of oil into a saucepan, add the speck and zucchini and cook over a gentle heat for 5 minutes.
Add the pine nuts, adjust the salt, season with a little pepper and continue cooking for another 5 to 7 minutes, stirring occasionally.
Cook the fettuccine pasta in plenty of salted water, let it soften a little, then gently stir it and bring it to the cooking point to your liking.
Before draining the pasta, set aside some of the cooking water that will be used to cream the preparation.
Transfer the drained fettuccine to the pan, add some of the liquid kept aside and a drizzle of oil and toss well.
Divide the pasta among individual plates and top with the parmesan shavings and a sprinkling of pepper.
