INGREDIENTS
1/4 lb
Pancetta
1 lb
Baby bella or cremini mushrooms
8 oz
Button mushrooms, white
1 1/2 tbsp
Garlic, fresh
2 tbsp
Parsley, fresh
8 oz
Portobello caps
1 1/2 tbsp
Rosemary, fresh
3/4 cup
Shallots, slices half
8 oz
Shiitake mushrooms
2 tbsp
Tomato paste
1 cup
Vegetable or chicken broth
1 lb
Fettucine, fresh
1/2 tsp
Black pepper, freshly ground
1 tsp
Kosher salt
1 tbsp
Olive oil, extra-virgin
2 tbsp
Butter
1/4 cup
Romano cheese, grated