This is just the recipe you need when you need a bowl of comfort.

Or when you’re entertaining and want to impress.

Or when you want to turn your husband into a mushroom fan.

It’s for all that and more.

It’s been years since my super talented photographer friend Chris McIntosh and I worked together for some delicious food pics (previous collabs here and here) and we finally got together this month. I whipped up some treats and Chris did his magic, so all the photos on this post are from him – and there will be a couple more recipes in the coming weeks!

Today I’m sharing this mouth-watering Fettuccine with Mushrooms and Pancetta. This has some of my favorite ingredients in one bowl: seared mushrooms, al dente pasta in a creamy sauce, crispy pancetta, and lots of herbs (thyme, parsley, chives) to brighten each bite.
I started by crisping up pancetta into little, salty, golden brown nubs. I seared different kinds of mushrooms in the pancetta oil, added herbs and garlic, deglazed the pan, and then tossed in the pasta, cream, and butter. I topped each bowl with the pancetta, chopped chives, and a sprinkling of red pepper flakes. Then we slurped our way to pasta heaven.

I loved the texture and flavor from the different kinds of mushrooms. I used a mix of maitake, oyster, crimini, portabella and they were divine. My husband Matt, who previously claimed to not like mushrooms, devoured his plate. He now understands ho...