Italian Faves: Porcini Fettucine, Porcini Mushrooms, Chicken & Pancetta

While I was doing my Porcini Pasta lesson I was thinking about how to use the pasta. Fresh porcini mushrooms, which are one of the world’s best, are hard to find in the US, but I had a good supply of dried porcinis. So this dish combines porcini fettucine with reconstituted dried porcini mushrooms, with chicken and pancetta playing the protein role. - John Hornick
Serves 2 as a main course
Preparation time: about 1 hour, plus time to make pasta
1 batch Porcini Pasta cut with fettucine cutter (see my Fettucine Pasta lesson in my Italian Faves series)
About 1 cup dried porcini mushrooms, soaked overnight with enough water to cover them (about 1 cup)
About 2 oz. Pancetta, cut into 1/4” to 3/8” dice
About 8 oz. Chicken breast, boneless and skinless
About 2 Tb. unsalted butter
About 1/2 cup chicken stock
Sabatino Truffle Zest (available from Amazon)
Parmesan cheese, grated