Don’t let the lack of beef and tomatoes fool you; this milk-white ragù is just as flavorful and hearty as your favorite Bolognese. Bacon-fat caramelized mushrooms provide a rich, earthy umami to the sauce, which is made with chicken stock and full-cream milk. So simple! Which means the small details matter. Brown your mushrooms. Use nice bacon. Find full-cream European organic milk with the green seal.
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Prepare mushrooms: Add shiitake and oyster mushrooms to a food processor. Pulse to break them down into small ¼-inch pieces. Uneven pieces are okay, so are big chunks, which will add texture to the sauce. You can also do this step by hand. Remove mushrooms and set aside.
Prepare vegetables: Add carrots, onions, and celery to the food processor. Process to break vegetables down into small pieces, like a fine dice, about 1 minute. Like the mushrooms, uneven pieces are fine, and you can also do this by hand with a sharp knife. Set aside.
Render bacon fat: Slice picnic bacon into small pieces. Heat olive oil in a large pot over medium heat. Add sliced bacon and cook until fat has rendered out and bacon pieces have browned.
Cook veggies and mushrooms: Add carrots, onions, and celery to the pot. Cook vegetables in bacon fat, stirring frequently, until fragrant. Add mushrooms and cook until browned. The mushrooms will release some liquid, which you should cook out so they brown nicely. Adding olive oil will also help with better browning. Season mushrooms with salt once they’ve browned.
Make sauce: Add butter and flour to the pot. Sauté until the flour is well incorporated. Pour in milk and chicken stock. Stir together and add the sprig of rosemary. Once liquid boils, reduce heat to medium-low to maintain a simmer. Cover pot with a lid and let sauce reduce and thicken, about 15 minutes, stirring the sauce every 5 minutes to prevent burning the bottom.
Cook pasta: Meanwhile, bring a large pot of salted water to a boil over high heat. Add fettuccine and cook to al dente according to package instructions. Reserve about 2 cups of pasta water, then drain fettuccine.
Toss pasta: Once sauce has reduced, remove the sprig of rosemary and taste for seasoning, adding more salt if needed. Add cooked fettuccine and minced parsley. Use tongs to toss the pasta, adding ½ cup reserved pasta water as needed if it’s getting too thick. Keep tossing until the fettuccine is glossy and well coated in sauce.
Serve: Divide pasta between plates or low bowls. Serve immediately while hot.
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.
