Lemon Fettucine with Sauce of Speck, Mushrooms and Goat Cheese

Prep Time: 5 mins Cook Time: 15 mins

Servings: 4

Ingredients

• 1 package Plain Goat Cheese

Plain Goat Cheese

Buy Now

• 1 package Baby Bella Mushrooms, sliced

• 2 Tbsp Extra Virgin Olive Oil

Extra Virgin Olive Oil from Abruzzo

Buy Now

• Sea salt

Sea Salt Coarse Trapanese 2.2 lbs

Buy Now

• Pepper

Fior di Maiella Peppercorn Trio for Cacio e Pepe

Buy Now

• 1/2 cup grated Pecorino Romano

Grated Pecorino Romano

Buy Now

• 1 package Speck Italiano, chopped

Speck Italiano

Buy Now

• 1 package Filotea Lemon Fettucine

Filotea Lemon Fettucine Pasta

Buy Now

1. In a large pan, warm the EVOO then sauté the chopped speck until just crispy. Add sliced mushrooms and sauté until they have let go of most of their moisture. Set aside and keep warm.

2. In a large pot, bring to a boil 2 quarts of salted water. Add the fettucine and cook 5 minutes. Drain pasta, retaining a cup of pasta cooking water.

3. Pour pasta into speck/mushroom sauce, break up goat cheese and add to the pasta mixture with some pasta cooking water. Mix well until goat cheese melts and all the pasta is coated with the sauce. If sauce is too thick, loosen with a little more reserved pasta water. Taste for salt.

4. Serve immediately topped with Pecorino Romano and black pepper, if desired. Buon Appetito!