Name: Egg Fettuccine with Porcini, Sausage and Peas (Fettuccine alla Ciociana)
Yield: Serves 2
Cuisine: Italian
Ingredients: ½ small onion, finely sliced; 1 small garlic clove, finely sliced; salt and freshly ground black pepper; 125 g/4½ oz peas; 1 Italian fresh pork sausage, skinned and chopped; 200 g/7 oz egg fettuccine; a knob of butter; 20 g/¾ oz dried porcini mushrooms; 1 tablespoon olive oil; 2 tablespoons freshly grated Parmesan cheese

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This is a strong winter dish which comes from my grandmother. She’s from Ciociaria, a hilly area in the Lazio region of Italy, where the main ingredients (also my favourites) are commonly found.

Ingredients

20 g/¾ oz dried porcini mushrooms
1 tablespoon olive oil

Method

Soak the porcini in 500 ml/18 fl oz warm water for 15 minutes, then drain, reserving the liquid. Heat the olive oil in a pan, add the onion and cook until lightly browned. Add the garlic and sausage and co