Comments on: fettucine with porcini

By: deb

deb — Thu, 04 Aug 2011 14:59:30 +0000

I always read comments on old posts, I never close them! I am sure your suggestion would be delicious.

By: Cooking-between-classes

Cooking-between-classes — Mon, 01 Aug 2011 17:57:17 +0000

I realize you are probably far beyond answering questions for this recipe, but why not cook the eggs over a double boiler, whisking, to ensure that the eggs get cooked but remain sauce-like. You know, like with puddings or some custards? Then you could toss them with the pasta and dilute as necessary with porcini water.

By: Nom

Nom — Mon, 18 Jul 2011 15:14:01 +0000

What a great dish! But what pasta dish isn’t?

By: GS

GS — Wed, 13 Jul 2011 03:15:18 +0000

This made me actually turn my head away- it looks SO delicious and I can’t have it RIGHT NOW!! This blog is amazing…

By: Natalie

Natalie — Sat, 23 Oct 2010 22:42:15 +0000

This dish was nice and woodsy, but I found it a little bland. Needed lots of salt, and even then it only tasted . . . salty. I was surprised, too, because I used bacon instead of pancetta and assumed that would bump up the smoky flavor. Next time I’ll add more garlic, and maybe sautee some onions in, too.

By: deb

deb — Fri, 23 Jul 2010 02:05:40 +0000

Filing error! That said, you can totally skip the pancetta and still love the dish.

By: Elizabeth

Elizabeth — Thu, 22 Jul 2010 18:50:44 +0000

This dish looks incredible, however, it is included in the vegetarian section of the website. Is there a good replacement for the pancetta for us non-meat eaters?

By: britta

britta — Fri, 18 Dec 2009 21:59:14 +0000

This is one of my favorite recipes on the site. It’s perfect for a cold wintry day.

By: victoria

victoria — Tue, 06 Oct 2009 00:15:34 +0000

Just made this for the first time. May slather it all over my face instead of a mud pack. Slurp.

By: v

Mon, 20 Apr 2009 15:46:29 +0000

sooo good! thanks, deb!!