Rating: 5 stars
4070 Ratings
  • 5 star values: 4070
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,070 Ratings
2004 Best New Chef Scott Conant
Scott Conant
March 2003

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Credit: © Tina Rupp

Recipe Summary test

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook the fettuccine until just al dente. Drain the fettuccine, reserving 1 cup of the cooking water.

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  • In a large, deep skillet, heat the olive oil until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat until fragrant but not browned, about 30 seconds. Add the mushrooms, season with salt and pepper and cook until softened and just beginning to brown, about 5 minutes.

  • Add the escarole to the skillet and cook, stirring, until wilted. Add the fettuccine and the reserved cooking water and cook, tossing gently, until the sauce is slightly thickened, about 2 minutes. Season the fettuccine with salt and pepper. Add the 6 tablespoons of Parmesan cheese and toss to coat. Transfer the pasta to plates or bowls and pass extra Parmesan at the table.

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