• 3 tablespoons butter
• 2 tablespoons olive oil
• 3 ounces pancetta, chopped into 1-inch pieces about (about 1/2 cup)
• 12 ounces shiitake mushrooms, stems removed, wiped clean, and sliced into 1/4-inch pieces
• 1/4 cup finely chopped carrot
• 6 sage leaves, chopped
• 1 teaspoon finely chopped garlic
• 1/2 cup cream
• 1/4 teaspoon kosher salt or to taste
• 1/4 teaspoon freshly ground black pepper or to taste
• 1 1/3 pounds fresh or fried fettuccine
• 1/4 cup finely chopped parsley

Heat 2 tablespoons butter and the olive oil in a medium-size skillet over medium heat. Add the pancetta and saute for 2 minutes, stirring constantly. Add the mushrooms, carrot, sage leaves and garlic. Saute for about 5 minutes stirring occasionally. Add the cream, salt and pepper and cook for another couple minutes, stirring.

Cook the paste, according to instructions, in a large poit of well-salted boiling water. When the pasta is al dente, remove from heat, draing and mix with the remaining tablespoon butter.

Add the fettuccine to the pan with the mushroom sauve over medium heat and gently toss to combine. Sprinkle with the parslsey and serve.

Serves 4

SakeSocial recommends:



Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson

• 3 tablespoons butter
• 2 tablespoons olive oil
• 3 ounces pancetta, chopped into 1-inch pieces about (about 1/2 cup)
• 12 ounces shiitake mushrooms, stems removed, wiped clean, and sliced into 1/4-inch pieces
• 1/4 cup finely chopped carrot
• 6 sage leaves, chopped
• 1 teaspoon finely chopped garlic
• 1/2 cup cream
• 1/4 teaspoon kosher salt or to taste
• 1/4 teaspoon freshly ground black pepper or to taste
• 1 1/3 pounds fresh or fried fettuccine
• 1/4 cup finely chopped parsley

Heat 2 tablespoons butter and the olive oil in a medium-size skillet over medium heat. Add the pancetta and saute for 2 minutes, stirring constantly. Add the mushrooms, carrot, sage leaves and garlic. Saute for about 5 minutes stirring occasionally. Add the cream, salt and pepper and cook for another couple minutes, stirring.

Cook the paste, according to instructions, in a large poit of well-salted boiling water. When the pasta is al dente, remove from heat, draing and mix with the remaining tablespoon butter.

Add the fettuccine to the pan with the mushroom sauve over medium heat and gently toss to combine. Sprinkle with the parslsey and serve.

Serves 4

SakeSocial recommends:



Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson