Ingredients
1 tablespoon extra-virgin olive oil
3 ounces thinly sliced pancetta, torn into 3-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
1 pound porcini mushrooms, brushed clean and quartered
2 plum tomatoes, cored and diced
1/4 cup white wine or vermouth
1 12-ounce can evaporated milk
Coarse salt and freshly ground black pepper
1 pound whole-wheat fettuccine
1/4 cup grated Parmesan
Preparation
Heat oil in a large skillet over medium heat. Add pancetta and cook, turning, until golden brown, about 5 minutes. Transfer to paper towel-lined plate; set aside.
Add onion, garlic, and mushrooms to pan. Cook, stirring, until tender, about 5 minutes. Add tomatoes and cook until they begin to break down, about 2 minutes.
Add wine and reduce by half, scraping up any bits from bottom of pan with a wooden spoon. Pour in milk and return pancetta to pan. Gently simmer until sauce has thickened, about 15 minutes.
Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1/2 cup pasta water. Drain pasta and toss with sauce. Add reserved pasta water to desired consistency. Season with salt and pepper. Serve with grated Parmesan.
