Fettuccini with Fiddleheads and Bocconcini

Fettuccini with Fiddleheads and Bocconcini
  • 2 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • butter

  • 2 oz
    (60 g)

    pancetta, diced

  • 2 Tbsp.
    (30 mL)

    onion, thinly sliced

  • 1 Tbsp.
    (15 mL)

    fresh sage, finely chopped

  • 1 Tbsp.
    (15 mL)

    fresh lemon juice

  • 1 Tbsp.
    (15 mL)

    chicken broth

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 6

    canadian bocconcini cheese

  • 1/2-3/4 cup
    (125-180 mL)

    fresh fiddleheads, cooked

  • 2

    fresh fettuccini pasta, cooked 2 to 3 minutes (or if dry pasta, cooked al dente)


Sauté pancetta and onion in butter. Add sage, lemon juice, chicken stock and olive oil. Reduce until slightly thickened.

Add fiddleheads and heat through. Add pasta and coat with sauce. Add Canadian Bocconcini when ready to serve and accompany with a good wine.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007