Wild mushroom agnolotti with lemon butter sauce

Name: Wild mushroom agnolotti with lemon butter sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: En
Ingredients: 3 ounces pancetta, chopped; 1 shallot, minced; 1 garlic clove, minced; 1/4 cup dry white whine; 1/8 cup fresh lemon juice; white pepper to taste; 3 tablespoons heavy cream; 2 tablespoons unsalted butter, cut into small cubes and kept cold; 1 package of Buitoni’s Wild Mushroom Agnolotti; Fresh parsley; Grated parmesan

Main Dish

Very Easy

50 min

406 Kcal

This is a wild mushroom pasta, the filling sounds rich and sauce is light.

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

Calories: 406Kcal

Carbo: 4.9g
Total fat: 34g
Saturated fat: 19.1g
Proteins: 14.4g
Fibers: 0.9g
Sugar: 2g
ProPoints: 11
SmartPoints: 16

Nutritional information for 1 serving (160g)

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Rate this recipe:

Excellent !!! Very good Good so so Not good

5/5, 1 vote(s) 1 comment

anonymous

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.

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