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How To make Fettucine Asparagus with Shiitake and Smoked Bacon
6 oz Smoked bacon or pancetta,
-cut into 1/2" dice 4 tb Olive oil
6 oz Fresh shiitake mushrooms,
-sliced 1 lb Asparagus, cut into 2" piece
12 oz Fresh fettucine
1 tb Fresh thyme, finely chopped
2 tb 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: 667.4 calories; 35 grams total fat; (9.9 grams saturated fat); 27.7 grams protein; 56.8 grams carbohydrates; 175.5 milligrams cholesterol; 709.7 milligrams sodium.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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