Fettucini with Fiddleheads and Bocconcini

  • Prep Time -
  • Cook Time -
  • Serves 2

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1. Ingredients

  1. Butter
  2. 2 oz (60 g) pancetta, diced
  3. 2 tbs (30 mL) onion, chopped fine
  4. 1 tbs (15 mL) fresh sage, chopped fine
  5. 1 tbs (15 mL) fresh lemon juice
  6. 1 tbs (15 mL) chicken stock
  7. 1 tsp (15 mL) extra virgin olive oil
  8. 6 slices Canadian Bocconcini* cheese
  9. 1 handful of fiddleheads, cooked
  10. 2 portions of fresh fettucini pasta, cooked 2 to 3 minutes (or if dry pasta, al dente)

Nutrition Info

Per Serving

  • Proteins: 18 g
  • Carbohydrates: 25 g
  • Fat: 33 g
  • Calcium: 285 mg

2. Cooking Directions

  1. Sautéed pancetta and onion in butter. Add sage, lemon juice, chicken stock, olive oil. Reduce until slightly thickened.
  2. Add fiddleheads and heat through. Add pasta. Coat with sauce. Add Canadian Bocconcini at the last minute. Stir together. Serve at once with a good wine.

Yield: 2 servings

3. Still Hungry?

Note

*This recipe is great with Canadian Mozzarella cheese or Canadian Friulano cheese too.

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