Fusilliallacarlo Recipes
FUSILLI ALLA CARLO
This is the Runner-Up recipe for 1988 in the San Francisco Chronicle, by Carlo Middione. I'm submitting the recipe exactly as found but, go ahead, add the garlic! (you know you want to!) ;-)
Provided by evelynathens
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the butter, pancetta and mushrooms in a large skillet and saute until golden. Add the tomatoes and toss everything together. Add the cream and simmer over medium heat until the cream is thick and coats the back of a spoon, about 5 to 8 minutes. Season with salt and pepper.
- Cook the pasta in a large pot of boiling salted water. (The ratio is 1 teaspoon of salt to 1 quart of water.) Drain the pasta but do not shake all the water out; it should be moist, not wet. (See note.).
- Toss the pasta, pine nuts and Parmesan in a large, warm bowl. Add the sauce and mix again. Serve in warmed pasta plates or basin-shaped plates. Sprinkle on the pecorino cheese and add a bit more pepper to garnish.
- Pass more cheese at the table.
Nutrition Facts : Calories 1095, Fat 71.2, SaturatedFat 38.3, Cholesterol 194.2, Sodium 237.1, Carbohydrate 92.1, Fiber 4.8, Sugar 4, Protein 24.8
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