For this week’s dining newsletter, writer Hailey Eber caught up with chef Greg Lombardi from Italian newcomer Lugo Caffe (One Penn Plaza). As an antidote to all that turkey, Lombardi gave us a gloriously carby pasta dish.
Fettuccine Alla Pappalina
Yield: 4 servings
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 teaspoon chile flakes
1 sprig rosemary
1 sprig thyme
1 1/4 pounds fettuccine
1 cup chopped button mushrooms
1 cup chopped cremini mushrooms
1/4 cup chopped shiitake mushrooms
1/2 cup pasta water, plus extra
12 ounces proscuitto, diced
salt, to taste
1/2 cup butter
1/2 cup grated grana padana
1/4 cup chopped parsley
In a large sauté pan over medium heat, warm the olive oil. Add the shallots, and cook, stirring, until they begin to soften, brown and caramelize. Add the chile flakes, and the rosemary and thyme. Add the mushrooms, and continue to cook, stirring occasionally, until they have given off their moisture, and the moisture has evaporated, creating a mostly dry mixture in the pan. Meanwhile, while you’re waiting for the mushrooms to cook, bring a salted pot of water to boil. Cook the fettuccine until almost tender. Drain the pasta, reserving pasta-cooking water. Add 1/2 cup of pasta water to the mushrooms (reserving the rest of the water), and bring to a simmer. Let the mushrooms mixture reduce until thick and creamy. Remove the rosemary and thyme sprigs.
Add the proscuitto to the mushrooms, plus more pasta water if the mixture starts to look dry rather than creamy. Add the pasta to the sauté pan, and toss, again, adding more pasta water if necessary to keep the mixture from sticking. Cook until the sauce adheres to the pasta. Taste, and add salt if necessary. Stir in the butter, grana padana, and parsley. Toss to coat, and serve.