Chef Nino Germano's Fettuccine Verdi Matriciana
Ingredients
- 2 ounces finely chopped onions
- 1/2 ounce chopped garlic
- 3 ounces pancetta
- 3 ounces diced prosciutto
- 2 ounces white wine
- 4 ounces crushed fresh tomatoes
- Pinch of salt and pepper to taste
- 1/4 pound spinach fettuccine
Instructions
- Combine the onion and garlic pancetta and prosciutto in a saute pan over low heat and saute until the onions are clear.
- Add white wine and allow it to simmer. Then add crushed tomato and cook until it’s done.
- Add in cooked pasta, toss and serve.