Fettuccini with Salame, Rosemary and Porcini Mushrooms

(Serves 4)

What you’ll need:

• 250g Italian Negrone Salame Napoli finely chopped
• 6 Tablespoons Olive Oil
• 1 Leek Finely Chopped
• 2 Tablespoons of Chopped Fresh Rosemary Leaves
• A pack of our Dried Porcini Mushrooms, Soaked In Warm Water For 20 Minutes, Drained
• 100ml Dry White Wine
• 150ml Double Cream
• 500g Fresh Egg Fettuccini
• To Taste Salt & Pepper

Steps:

1. Remove the skins from the Salame and chop as finely as possible.
2. Heat oil in a large frying pan over a Medium heat and fry the Salame and the leek for about 3-4 minutes, stirring occasionally with a wooden spoon to crisp the meat.
3. Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes.
4. Pour in the wine and cook for a further minute to allow the alcohol to evaporate.
5. Pour in the cream, mix everything together and cook for 1 minute. Set aside.
6. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
7. Pour in the cream sauce and toss everything together for 30 seconds to allow the flavours to combine.
8. Serve immediately.

Buon Appetito