Wild mushroom agnolotti with lemon butter sauce
This is a wild mushroom pasta, the filling sounds rich and sauce is light.
Ingredients
2
Estimated cost: 3.6Euros€ (1.8€/serving)
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Preparation
Preparation15 min
Cook time35 min
- In a saute pan cook the pancetta until crisp. Remove the pancetta from the pan reserving the fat.
- Reduce the heat to medium and add the shallot. Cook until it begins to soften, about two minutes. Add the garlic and saute for one minute.
- Add the white wine and lemon juice and allow to reduce for about three minutes.
- Season with pepper, reduce the heat to low and add the cream. While you do this you will want to boil the pasta for four minutes.
- Add the butter, one or two cubes at a time, stirring constantly while it melts over low heat.
- After you have added half the butter remove the pan from the heat and add the remaining butter. Toss in the hot pasta and turn to coat.
- Garnish with chopped parsley, grated fresh parmesan, and the crisped pancetta.
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Nutrition
for 1 serving / for 100 g
Nutritional information for 1 serving (160g)
Calories: 406Kcal
- Carbo: 4.9g
- Total fat: 34g
- Saturated fat: 19.1g
- Proteins: 14.4g
- Fibers: 0.9g
- Sugar: 2g
- ProPoints: 11
- SmartPoints: 16
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Comments
Rate this recipe:
25/03/2013
This is delicious. We usually go for two packages of agnolotti with just one batch of sauce, and it's about perfect, even when I've had to substitute regular bacon for the pancetta. But I love the recipe as is.