Total Time: 40 minutes

Fettuccine alla Burina

Fettuccine alla Burina

Fettuccine alla burina is a pasta dish typical of Rome tasty and satisfying made with a well balanced mix of ingredients.

The term “burino” originally meant people from the countryside, not from Rome. It came to signify a person of little education and of not so good manners and habits, uneasy in an urban environment, clearly a derogatory word.

The term very alive today and largely used is offensive for the meaning attributed and is clearly intended to diminish the receiver.

The word is pure Roman dialect, but may be understood in the rest of Italy. By the way, you may agree that the fettuccine alla burina are completely in good taste.

 

Ingredients for 4 people:

 

  • 1 pound fettuccine
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • 1 ounce guanciale (or bacon) chopped fine
  • 8 ounces peas fresh or frozen
  • 8 ounces fresh mushrooms sliced
  • 4 ounces prosciutto cut in small strips
  • 1/2 cup cream
  • salt
  • pepper
  • 1/2 cup grated pecorino romano

 

Directions:

Put oil and garlic in a large pan on moderate heat, add guanciale to brown lightly. Eliminate garlic. Add peas, a little water and cook about 10 minutes.

Add mushrooms and prosciutto and keep cooking for about 10 minutes more. Check for salt.

Last at low heat add cream, pecorino and pepper and mix well a few seconds.

Toss pasta cooked and drained in the sauce. Mix well to flavor. Turn heat off and serve.

 

Note: fresh homemade fettuccine and porcini mushrooms will make a difference.  Guanciale is supposed to be in the recipe. At the time of mixing pasta with sauce, you could add a little butter for extra flavor. Freshly ground pepper, if you can. Always bring some extra cheese to table

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